Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed blueberry products

Ejemplares similares

• Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed black raspberry products
• Influence of extrusion processing on procyanidin composition and total anthocyanin contents of blueberry pomace
• Anthocyanin degradation of blueberry-aronia nectar in glass compared with carton during storage
• Anthocianins, antioxidative, and antimicrobial properties of american cranberry (Vaccinium macrocarpon Ait.) and their press Cakes
• Beta-glucosidae activity in juice-processing enzymes based on anthocyanin analysis
  por: WIGHTMAN, J.