The effect of different solvents and fermentation on anthocyanin content in red cabbage
- Publikationsart
- Buchbeiträge
- Titel
- The effect of different solvents and fermentation on anthocyanin content in red cabbage
- Medien
- Metabolomics on the Life Sciences, March 10-12, Weihenstephan, Germany
- Autor:innen
- Dase Hunaefi, Kavitha Ravichandran, Nay Min Min Thaw Saw, Zhenzhen Cai, Heidi Riedel, Iryna Smetanska
- Seiten
- 133
- Veröffentlichungsdatum
- 12.03.2010