Titlebook: Essentials of Food Chemistry; Jianquan Kan,Kewei Chen Textbook 2021 The Editor(s) (if applicable) and The Author(s), under exclusive licen

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Cooperative Control of Multi-Agent Systemsre and their classification. Based on the chemical structures, some important and common natural pigments are illustrated according to their chemical molecules, changes and treatments during food processing, and related protective techniques including heme, chlorophylls, carotenoids and flavonoids w

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https://doi.org/10.1007/978-981-16-0610-6Food Chemistry; Food Nutrients; Food Proteins; Food Carbohydrates; Food Additives; Food Vitamins; Food Pig