The effect of different solvent and fermentation on anthocyanin content in red cabbage

Publikationsart: Vorträge
Titel: The effect of different solvent and fermentation on anthocyanin content in red cabbage
Medien: Symposium "Metabolomics and More - The Impact of Metabolomics on the Life Sciences", 10.-12.03.2010, TUM Weihenstephan, Germany
Autoren: Prof. Dr. Iryna Smetanska
Veröffentlichungsdatum: 10.03.2010
Zitation: Smetanska, Iryna (2010): The effect of different solvent and fermentation on anthocyanin content in red cabbage. Symposium "Metabolomics and More - The Impact of Metabolomics on the Life Sciences", 10.-12.03.2010, TUM Weihenstephan, Germany.