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keyword: Anthocyanins – 56 free books.
These books are included in the Directory of Open Access Books. This means that they have been peer-reviewed and are of interest to scholars.
Advances of Accurate Quantification Methods in Food Analysis
Xianjiang Li and Rui Weng, editors
Antioxidants in Age-Related Diseases and Anti-Aging Strategies
Daniela-Saveta Popa et al. (editors)
Agustín G. Asuero and Noelia Tena, editors
Anti-aging Nutrients with Health Beneficial Effects
Yoshinori Katakura (editor)
Nutrition, Diet and Healthy Aging
Emiliana Giacomello and Luana Toniolo, editors
Bioactives and Functional Ingredients in Foods
Severina Pacifico and Simona Piccolella, editors
Gregorio Barba-Espín and Jose Ramon Acosta-Motos, editors
Phenolic Compounds: Extraction, Optimization, Identification and Applications in Food Industry
Ibrahim M. Abu-Reidah and Amani Taamalli, editors
Isolation and Identification of Bioactive Secondary Metabolites
Ana Maria Loureiro da Seca and Antoaneta Trendafilova, editors
Isidoro Garcia-Garcia et al. (editors)
Nutritional and Antioxidant Value of Horticulturae Products
Lucia Guidi et al. (editors)
Effect of Phenolic Compounds on Human Health
Elena Gonzalez-Burgos and M. Pilar Gómez-Serranillos Cuadrado, editors
Advances in Food Processing (Food Preservation, Food Safety, Quality and Manufacturing Processes)
Theodoros Varzakas and Panagiotis Tsarouhas, editors
Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages
Antonella Pasqualone and Carmine Summo, editors
Potential Health Benefits of Fruits and Vegetables
Luca Mazzoni et al. (editors)
Recent Developments in Identification of Genuine Odor- and Taste-Active Compounds in Foods
Remedios Castro-Mejías and Enrique Durán-Guerrero, editors
