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100   $a20191016d2017       |0itac50      ba
101   $aeng
102   $aSG
105   $a||||    |||||
200 1 $aImpact of Food Processing on Anthocyanins$fXiaonan Sui
210   $aSingapore$cSpringer$d2017
215   $aXXVI, 129 p.$cill.$d24 cm
410  1$1001VAN0104193$12001 $aSpringer theses$erecognizing outstanding Ph.D. research$1210  $aBerlin$cSpringer$d2010-
620   $aSG$dSingapore$3VANL000061
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$bXiaonan$3VANV095845$0767661
712   $aSpringer <editore>$3VANV108073$4650
801   $aIT$bSOL$c20240614$gRICA
856 4 $uhttps://rd.springer.com/book/10.1007/978-981-10-2612-6$zE-book - Accesso al full-text attraverso riconoscimento IP di Ateneo, proxy e/o Shibboleth
899   $aBIBLIOTECA DEL DIPARTIMENTO DI SCIENZE E TECNOLOGIE AMBIENTALI BIOLOGICHE E FARMACEUTICHE$1IT-CE0101$2VAN17
912   $fN
912   $aVAN0124405
950   $aBIBLIOTECA DEL DIPARTIMENTO DI SCIENZE E TECNOLOGIE AMBIENTALI BIOLOGICHE E FARMACEUTICHE$d17CONS      e-book                  2111        $e17BIB2111/274  274     20191016            
996   $aImpact of Food Processing on Anthocyanins$91563131
997   $aUNICAMPANIA