Studies on Anthocyanins as a Novel Physiologically Functional Food Factor

Nippon Eiyo Shokuryo Gakkaishi
doi 10.4327/jsnfs.57.35
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Japanese Society of Nutrition and Food Science

Related search

Physiologically Functional Food.

Kagaku To Seibutsu
1988English

Anthocyanins as Functional Food Factors— Chemistry, Nutrition and Health Promotion —

Food Science and Technology Research
IndustrialMarketingFood ScienceManufacturing EngineeringChemical EngineeringBiotechnology
2012English

Boysenberry as a Functional Food Ingredient

Journal for the Integrated Study of Dietary Habits
2005English

Studies on the Nitrofuran Derivative as a Food Preservative-Xv

Nippon Suisan Gakkaishi
Aquatic Science
1972English

Studies on New Nitrofuran Derivative as a Food Preservative-Ii

Nippon Suisan Gakkaishi
Aquatic Science
1965English

Black Rice as a Functional Food in Indonesia

Functional Foods in Health and Disease
2017English

Chromatographic Separation and Characterization of the Component Anthocyanins in Radish Root. Studies on Anthocyanins, XXXVIII

Shokubutsugaku Zasshi
1963English

A Novel Functional Human Eukaryotic Translation Initiation Factor 4G

Molecular and Cellular Biology
Cell BiologyMolecular Biology
1998English

Functional Foods as a Way of Strengthening Food Security

Proceedings of the Voronezh State University of Engineering Technologies
2018English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2025 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy