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keyword: Anthocyanins – 52 free books.
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Advances in Food Processing (Food Preservation, Food Safety, Quality and Manufacturing Processes)
Theodoros Varzakas and Panagiotis Tsarouhas, editors
Isidoro Garcia-Garcia et al. (editors)
Advances in the Astonishing World of Phytochemicals: State-of-the-Art for Antioxidants
Antonella D'Anneo and Marianna Lauricella, editors
Advances of Accurate Quantification Methods in Food Analysis
Xianjiang Li and Rui Weng, editors
Anti-aging Nutrients with Health Beneficial Effects
Yoshinori Katakura (editor)
Antimicrobial Polymer-Based Materials for Food Packaging Applications
Ana Díez-Pascual (editor)
Agustín G. Asuero and Noelia Tena, editors
Antioxidants in Age-Related Diseases and Anti-Aging Strategies
Daniela-Saveta Popa et al. (editors)
Naeem Khan (editor)
Bioactives and Functional Ingredients in Foods
Severina Pacifico and Simona Piccolella, editors
Biochemical and Nutritional Changes during Food Processing and Storage
Vibeke Orlien and Research Scientist Bolumar, editors
Chemical/Instrumental Approaches to the Evaluation of Wine Chemistry
Rosa Perestrelo and José S. Câmara
Effect of Phenolic Compounds on Human Health
Elena Gonzalez-Burgos and M. Pilar Gómez-Serranillos Cuadrado, editors
Extractable and Non-Extractable Antioxidants
Alessandra Durazzo and Massimo Lucarini
