Functional Properties of Anthocyanin Concentrates and the Influence of Physicochemical Parameters and Food Additives on the Color and Stability of Isolated Anthocyanins in Food Matrices

Beschreibung

Autor*in

Eva M Hubbermann

Themen in »Functional Properties of Anthocyanin Concentrates and the Influence of Physicochemical Parameters and Food Additives on the Color and Stability of Isolated Anthocyanins in Food Matrices«

Anthocyanins Color Stability Food Colorants

Stimmen zu »Functional Properties of Anthocyanin Concentrates and the Influence of Physicochemical Parameters and Food Additives on the Color and Stability of Isolated Anthocyanins in Food Matrices«

Details

Link teilen