Impact of Food Processing on Anthocyanins:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Singapore
Springer Singapore
2017
|
| Schriftenreihe: | Springer Theses, Recognizing Outstanding Ph.D. Research
|
| Schlagworte: | |
| Online-Zugang: | BTU01 TUM01 Volltext |
| Beschreibung: | 1 Online-Ressource (XXVI, 129 p. 27 illus., 8 illus. in color) |
| ISBN: | 9789811026126 |
| ISSN: | 2190-5053 |
| DOI: | 10.1007/978-981-10-2612-6 |
Internformat
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| 245 | 1 | 0 | |a Impact of Food Processing on Anthocyanins |c by Xiaonan Sui |
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| 650 | 4 | |a Chemistry | |
| 650 | 4 | |a Food / Biotechnology | |
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| 650 | 4 | |a Food Science | |
| 650 | 4 | |a Food Microbiology | |
| 650 | 4 | |a Chemie | |
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Datensatz im Suchindex
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| author | Sui, Xiaonan |
| author_facet | Sui, Xiaonan |
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| ctrlnum | (OCoLC)965649893 (DE-599)BVBBV044206901 |
| dewey-full | 664 641.3 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology 641 - Food and drink |
| dewey-raw | 664 641.3 |
| dewey-search | 664 641.3 |
| dewey-sort | 3664 |
| dewey-tens | 660 - Chemical engineering 640 - Home and family management |
| discipline | Chemie / Pharmazie Chemie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| doi_str_mv | 10.1007/978-981-10-2612-6 |
| format | Electronic eBook |
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| id | DE-604.BV044206901 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T07:46:37Z |
| institution | BVB |
| isbn | 9789811026126 |
| issn | 2190-5053 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-029613295 |
| oclc_num | 965649893 |
| open_access_boolean | |
| owner | DE-634 DE-91 DE-BY-TUM DE-188 |
| owner_facet | DE-634 DE-91 DE-BY-TUM DE-188 |
| physical | 1 Online-Ressource (XXVI, 129 p. 27 illus., 8 illus. in color) |
| psigel | ZDB-2-CMS ZDB-2-CMS_2017 |
| publishDate | 2017 |
| publishDateSearch | 2017 |
| publishDateSort | 2017 |
| publisher | Springer Singapore |
| record_format | marc |
| series2 | Springer Theses, Recognizing Outstanding Ph.D. Research |
| spelling | Sui, Xiaonan Verfasser aut Impact of Food Processing on Anthocyanins by Xiaonan Sui Singapore Springer Singapore 2017 1 Online-Ressource (XXVI, 129 p. 27 illus., 8 illus. in color) txt rdacontent c rdamedia cr rdacarrier Springer Theses, Recognizing Outstanding Ph.D. Research 2190-5053 Chemistry Food / Biotechnology Nutrition Microbiology Food Science Food Microbiology Chemie Erscheint auch als Druck-Ausgabe 9789811026119 https://doi.org/10.1007/978-981-10-2612-6 Verlag Volltext |
| spellingShingle | Sui, Xiaonan Impact of Food Processing on Anthocyanins Chemistry Food / Biotechnology Nutrition Microbiology Food Science Food Microbiology Chemie |
| title | Impact of Food Processing on Anthocyanins |
| title_auth | Impact of Food Processing on Anthocyanins |
| title_exact_search | Impact of Food Processing on Anthocyanins |
| title_full | Impact of Food Processing on Anthocyanins by Xiaonan Sui |
| title_fullStr | Impact of Food Processing on Anthocyanins by Xiaonan Sui |
| title_full_unstemmed | Impact of Food Processing on Anthocyanins by Xiaonan Sui |
| title_short | Impact of Food Processing on Anthocyanins |
| title_sort | impact of food processing on anthocyanins |
| topic | Chemistry Food / Biotechnology Nutrition Microbiology Food Science Food Microbiology Chemie |
| topic_facet | Chemistry Food / Biotechnology Nutrition Microbiology Food Science Food Microbiology Chemie |
| url | https://doi.org/10.1007/978-981-10-2612-6 |
| work_keys_str_mv | AT suixiaonan impactoffoodprocessingonanthocyanins |