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Influence of Extrusion Processing on Procyanidin Composition and Total Anthocyanin Contents of Blueberry Pomace

✍ Scribed by R.C. Khanal; L.R. Howard; C.R. Brownmiller; R.L. Prior

Book ID: 111756797
Publisher: Institute of Food Technologists
Year: 2009
Tongue: English
Weight: 384 KB
Volume: 74
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1750-3841.2009.01063.x

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