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017 70$2N$a9789811026126
100   $a20191016d2017       |0engc50      ba
101   $aeng
102   $aSG
105   $a||||    |||||
200 1 $a*Impact of Food Processing on Anthocyanins$fXiaonan Sui
205   $aSingapore : Springer, 2017
210   $aXXVI$d129 p.$cill. ; 24 cm
215   $aPubblicazione in formato elettronico
410  1$1001SUN0104193$12001 $a*Springer theses$erecognizing outstanding Ph.D. research$1210  $aBerlin$aHeidelberg$cSpringer.
620   $aSG$dSingapore$3SUNL000061
676   $a612.3$cNutrizione umana$v22
676   $a540$cChimica generale$v22
676   $a664.001579$cMicrobiologia alimentare$v22
676   $a641.3$cAlimenti$v22
700  1$aSui$b, Xiaonan$3SUNV095845$0767661
712   $aSpringer$3SUNV000178$4650
801   $aIT$bSOL$c20200921$gRICA
856 4 $uhttps://link.springer.com/book/10.1007%2F978-981-10-2612-6#toc
912   $aSUN0124405
950   $aUFFICIO DI BIBLIOTECA DEL DIPARTIMENTO DI SCIENZE E TECNOLOGIE AMBIENTALI BIOLOGICHE E FARMACEUTICHE$d17CONS      e-book                  2111        $e17BIB2111      274     20191016            
996   $aImpact of Food Processing on Anthocyanins$91563131
997   $aUNICAMPANIA