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Research on the Properties of Polysaccharides, Starch, Protein, Pectin, and Fibre in Food Processing
Subjects:
“...cyanidin-3-O-glucoside...”
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by Johnson-Hanks, Jennifer A., Bachrach, Christine A., Morgan, S. Philip, Kohler, Hans-Peter
Published 2011
Table of Contents:
“...Introduction -- Chapter 1: The Theory of Conjunctural Action -- Chapter 2: Consilience -- Chapter...”Published 2011
Springer Netherlands