Titlebook: Anthocyanins; Chemistry, Processin Bin Li,Li Wang,Chi Shu Book 2021 Springer Nature Singapore Pte Ltd. 2021 Anthocyanin.Natural product.Foo

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書目名稱Anthocyanins影響因子(影響力)




書目名稱Anthocyanins影響因子(影響力)學(xué)科排名




書目名稱Anthocyanins網(wǎng)絡(luò)公開度




書目名稱Anthocyanins網(wǎng)絡(luò)公開度學(xué)科排名




書目名稱Anthocyanins被引頻次




書目名稱Anthocyanins被引頻次學(xué)科排名




書目名稱Anthocyanins年度引用




書目名稱Anthocyanins年度引用學(xué)科排名




書目名稱Anthocyanins讀者反饋




書目名稱Anthocyanins讀者反饋學(xué)科排名

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Biosynthesis and Chemistry of Anthocyanins, production. The synthesis of anthocyanins via flavonoid biosynthetic pathway has been well described in different plant species, which will be influenced by multiple factors, including genetic background and environments. The chemical structure is crucial to the function of anthocyanins both in pla

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偽善

小卒

Impact of Food Processing on Anthocyanins,stable during several processing conditions, including oxygen, light, pH, etc. They are sensitive to heat and to the physicochemical environment; thus, the steps of processing (heating, mechanical and domestic processes) may lead to a degradation of the anthocyanins and an alteration of their antiox

amenity

High Pressure,ality parameters when compared to thermal treatments. High-pressure processing at ambient temperature is revealed to have minimal influences on anthocyanin levels of various fruits and vegetables. In light of the latest progress, this chapter provides a review of high-pressure processing effects on

FUSC

Encapsulation,e of anthocyanins in food products is difficult. Anthocyanins’ stability is so low that they are sensitive to the processing and storage environmental conditions. Encapsulation can introduce such compounds into food efficiently. This chapter summarizes the principle, materials, systems, methods, par

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