Please use this identifier to cite or link to this item: http://localhost:8080/xmlui/handle/123456789/141621
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dc.contributor.authorM. Monica Giusti (Ed.)
dc.contributor.authorGregory T. Sigurdson (Ed.)
dc.date.accessioned2020-06-02T09:42:18Z-
dc.date.available2020-06-02T09:42:18Z-
dc.date.issued2019
dc.identifier.isbn9783038975236 / 9783038975243
dc.identifier.urihttps://oers.taiwanmooc.org/jspui/handle/123456789/141621-
dc.language.isoeng
dc.publisherMDPI - Multidisciplinary Digital Publishing Institute
dc.relation.urihttps://www.mdpi.com/books/pdfview/book/1101
dc.rights.uriCC BY-NC-ND (姓名標示-非商業性-禁止改作)
dc.sourceDOAB
dc.subject.classificationNutrition and Food Sciences
dc.subject.otherAnthocyanins
dc.subject.otherNatural colorants
dc.subject.otherBotanical aspects
dc.subject.otherColor quality of foods
dc.subject.otherdrugs
dc.subject.otherand cosmetics
dc.subject.otherAnthocyanin chemistry and application
dc.subject.otherAnthocyanin absorption and metabolism
dc.subject.otherAnthocyanin Bioactivity and functionality
dc.subject.otherChronic diseases reduction
dc.titleAdvances in Anthocyanin Research 2018
dc.type電子教科書
dc.classification醫學類
Theme:教科書-醫學類

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