Lactic acid fermentation for the production of pyranoanthocyanins as food colorants

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Bibliographic Details
Main Author:	Aguirre Santos, Elsa Anaheim
Format:	eBook
Language:	English
Published:	Göttingen : Cuvillier Verlag, 2021.
Series:	Schriftenreihe der Professur für Molekulare Lebensmitteltechnologie.
Subjects:	Anthocyanins. Lactic acid. Coloring matter in food. Anthocyanins Coloring matter in food Lactic acid
Online Access:	Click for online access

Description
Item Description:	Description based upon print version of record.
Physical Description:	1 online resource (176 p.).
ISBN:	3736965532 9783736965539

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