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Processing and Storage Effects on Monomeric Anthocyanins, Percent Polymeric Color, and Antioxidant Capacity of Processed Blueberry Products

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

Book ID: 111405535
Publisher: Institute of Food Technologists
Year: 2008
Tongue: English
Weight: 161 KB
Volume: 73
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1750-3841.2008.00761.x

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