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Impact of Food Processing on Anthocyanins
Xiaonan Sui
This thesis studies the impact of food processing on the stability and antioxidant capacity of anthocyanins in aqueous and real food systems. It investigates the effects of temperature and pH on the stability and antioxidant capacity of anthocyanins in aqueous systems...

Editeur : Springer
Parution : 2016-11-02
Collection : Springer Theses
PDF, ePub

94,94 €