Anthocyanins in Fruits, Vegetables, and Grains

Discover the intricate world of anthocyanins with "Anthocyanins in Fruits, Vegetables, and Grains" by Giuseppe Mazza. Published by Taylor & Francis Ltd in 2017, this hardback edition spans 384 pages, offering a thorough exploration of the chemistry, physiology, and chemotaxonomy of these vibrant pigments. This comprehensive reference also delves into the biotechnological and food technology aspects of anthocyanins, making it an essential resource for researchers, students, and food industry professionals alike. Enhance your understanding of how these natural compounds contribute to the health benefits and visual appeal of various fruits, vegetables, and grains. Whether you're looking to deepen your knowledge or apply this information in practical settings, this book serves as a vital tool in your library.