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100   $a20230223d2016      uy             0
101 0 $aeng
135   $aur|||||||||||
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 00$aAnthocyanins /$fedited by Ronald E. Wrolstad, M. Monica Giusti, Wilhelmina Kalt
210  1$aBasel, Switzerland :$cMDPI - Multidisciplinary Digital Publishing Institute,$d[2016]
210  4$dİ2016
215   $a1 online resource (xvi, 376 pages) $cillustrations
311   $a3-03842-228-2 
320   $aIncludes bibliographical references.
330   $aAnnotation This book contains 20 articles published in Molecules that concern the color quality of food and wine, anthocyanin biosynthesis and regulation, anthocyanin composition and the biological properties of anthocyanin pigments.
606   $aAnthocyanins
615  0$aAnthocyanins.
676   $a582.13
702   $aWrolstad$b Ronald E.
702   $aGiusti$b M. Monica
702   $aKalt$b Wilhelmina
801  0$bNjHacI
801  1$bNjHacl
906   $aBOOK
912   $a9910598032403321
996   $aAnthocyanins$92948984
997   $aUNINA