Genetic Variability in Anthocyanin Composition and Nutritional Properties of Blue, Purple, and Red Bread ( Triticum aestivum L.) and Durum ( Triticum turgidum L. ssp. turgidum convar. durum ) Wheats

✍ Scribed by Ficco, Donatella B. M.; De Simone, Vanessa; Colecchia, Salvatore A.; Pecorella, Ivano; Platani, Cristiano; Nigro, Franca; Finocchiaro, Franca; Papa, Roberto; De Vita, Pasquale

• Book ID: 127046158
• Publisher: American Chemical Society
• Year: 2014
• Tongue: English
• Weight: 719 KB
• Volume: 62
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf5003683