Anthocyanins in Fruits, Vegetables, and Grains

作者：Giuseppe Antonio Mazza · 年份：2018 · DOI：10.1201/9781351069700 · 被引用次数：855 · 研究领域：Seed and Plant Biochemistry

This text is a comprehensive reference covering the chemistry, physiology, chemotaxonomy, biotechnology and food technology aspects of the anthocyanins. Topics discussed include types of anthocyanins, structural transformations, colour stabilization and intensification factors, biosynthesis and intensification factors, biosynthesis, analysis and functions of anthocyanins. An in-depth review of the literature discussing anthocyanins of fruits, cereals, legumes, roots, tubers, bulbs, cole crops, oilseeds, herbs, spices, and minor crops is included as well