Stability and analysis of phenolic pigments
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| Main Authors: | , , |
|---|---|
| Format: | book_section biblioteca |
| Language: | eng |
| Published: |
CRC Press
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| Subjects: | Q04 - Composition des produits alimentaires, composé phénolique, aptitude à la conservation, pigment, anthocyane, flavonoïde, colorant, Curcuma longa, propriété physicochimique, http://aims.fao.org/aos/agrovoc/c_5772, http://aims.fao.org/aos/agrovoc/c_4082, http://aims.fao.org/aos/agrovoc/c_5875, http://aims.fao.org/aos/agrovoc/c_8840, http://aims.fao.org/aos/agrovoc/c_2964, http://aims.fao.org/aos/agrovoc/c_2425, http://aims.fao.org/aos/agrovoc/c_2034, http://aims.fao.org/aos/agrovoc/c_1521, |
| Online Access: | http://agritrop.cirad.fr/542372/ http://agritrop.cirad.fr/542372/7/ID542372.pdf |
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