Impact of Food Processing on Anthocyanins. 1st ed. 2017

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Tác giả chính: Sui, Xiaonan
Định dạng: Sách
Ngôn ngữ:English
Được phát hành: Springer Singapore 2020
Những chủ đề:
Truy cập trực tuyến:http://doi.org/10.1007/978-981-10-2612-6
https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/102440
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spelling oai:scholar.dlu.edu.vn:DLU123456789-1024402023-10-06T12:40:33Z Impact of Food Processing on Anthocyanins. 1st ed. 2017 Sui, Xiaonan Chemistry Food Science Food Microbiology Nutrition 2020-09-11T12:45:42Z 2020-09-11T12:45:42Z 2017 Book 978-981-10-2611-9 978-981-10-2612-6 http://doi.org/10.1007/978-981-10-2612-6 https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/102440 en Springer Theses Springer Science+Business Media Singapore application/pdf Springer Singapore
institution Thư viện Trường Đại học Đà Lạt
collection Thư viện số
language English
topic Chemistry
Food Science
Food Microbiology
Nutrition
spellingShingle Chemistry
Food Science
Food Microbiology
Nutrition
Sui, Xiaonan
Impact of Food Processing on Anthocyanins. 1st ed. 2017
format Book
author Sui, Xiaonan
author_facet Sui, Xiaonan
author_sort Sui, Xiaonan
title Impact of Food Processing on Anthocyanins. 1st ed. 2017
title_short Impact of Food Processing on Anthocyanins. 1st ed. 2017
title_full Impact of Food Processing on Anthocyanins. 1st ed. 2017
title_fullStr Impact of Food Processing on Anthocyanins. 1st ed. 2017
title_full_unstemmed Impact of Food Processing on Anthocyanins. 1st ed. 2017
title_sort impact of food processing on anthocyanins. 1st ed. 2017
publisher Springer Singapore
publishDate 2020
url http://doi.org/10.1007/978-981-10-2612-6
https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/102440
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