IMPACT OF FOOD PROCESSING ON ANTHOCYANINS

Ph.D

Saved in:

Bibliographic Details
Main Author:	SUI XIAONAN
Other Authors:	CHEMISTRY
Format:	Theses and Dissertations
Language:	English
Published:	2016
Subjects:	food processing, black rice, anthocyanins, bread, antioxidant capacity, digestibility
Online Access:	http://scholarbank.nus.edu.sg/handle/10635/122309
Tags:	Add Tag No Tags, Be the first to tag this record!
Institution:	National University of Singapore
Language:	English

id	sg-nus-scholar.10635-122309
record_format	dspace
spelling	sg-nus-scholar.10635-1223092016-02-12T06:40:11Z IMPACT OF FOOD PROCESSING ON ANTHOCYANINS SUI XIAONAN CHEMISTRY ZHOU WEIBIAO food processing, black rice, anthocyanins, bread, antioxidant capacity, digestibility Ph.D DOCTOR OF PHILOSOPHY 2016-01-31T18:00:11Z 2016-01-31T18:00:11Z 2015-08-05 Thesis SUI XIAONAN (2015-08-05). IMPACT OF FOOD PROCESSING ON ANTHOCYANINS. ScholarBank@NUS Repository. http://scholarbank.nus.edu.sg/handle/10635/122309 NOT_IN_WOS en
institution	National University of Singapore
building	NUS Library
country	Singapore
collection	ScholarBank@NUS
language	English
topic	food processing, black rice, anthocyanins, bread, antioxidant capacity, digestibility
spellingShingle	food processing, black rice, anthocyanins, bread, antioxidant capacity, digestibility SUI XIAONAN IMPACT OF FOOD PROCESSING ON ANTHOCYANINS
description	Ph.D
author2	CHEMISTRY
author_facet	CHEMISTRY SUI XIAONAN
format	Theses and Dissertations
author	SUI XIAONAN
author_sort	SUI XIAONAN
title	IMPACT OF FOOD PROCESSING ON ANTHOCYANINS
title_short	IMPACT OF FOOD PROCESSING ON ANTHOCYANINS
title_full	IMPACT OF FOOD PROCESSING ON ANTHOCYANINS
title_fullStr	IMPACT OF FOOD PROCESSING ON ANTHOCYANINS
title_full_unstemmed	IMPACT OF FOOD PROCESSING ON ANTHOCYANINS
title_sort	impact of food processing on anthocyanins
publishDate	2016
url	http://scholarbank.nus.edu.sg/handle/10635/122309
_version_	1681095802868465664

Similar Items