Antioxidant Activity, Total Phenolics Content, Anthocyanin, and Color Stability of Isotonic Model Beverages Colored with Andes Berry (Rubus glaucus Benth) Anthocyanin Powder

✍ Scribed by D.C. Estupiñan; S.J. Schwartz; G.A. Garzón

• Book ID: 111406678
• Publisher: Institute of Food Technologists
• Year: 2011
• Tongue: English
• Weight: 316 KB
• Volume: 76
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1750-3841.2010.01935.x