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Publikationsart
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Beiträge in Monografien, Sammelwerken, Schriftenreihen
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Titel
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The effect of different solvents and fermentation on anthocyanin content in red cabbage
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Medien
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Metabolomics on the Life Sciences, March 10-12, Weihenstephan, Germany
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Autoren
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Dase Hunaefi,
Dr. rer. nat. Kavitha Ravichandran,
Nay Min Min Thaw Saw,
Dr. rer. nat. Zhenzhen Cai,
Dr. rer. nat. Heidi Riedel,
Prof. Dr. Iryna Smetanska
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Seiten
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133
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Veröffentlichungsdatum
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12.03.2010
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Zitation
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Hunaefi, D.; Ravichandran, K.; Saw, N.; Cai, Z.; Riedel, H.; Smetanska, I. (2010): The effect of different solvents and fermentation on anthocyanin content in red cabbage. Metabolomics on the Life Sciences, March 10-12, Weihenstephan, Germany, S. 133.