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

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

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Detalles Bibliográficos
Publicado en:	Journal of food science
Otros Autores:	Hager, A., Howard, L. R., Prior, R. L., Brownmiller, C.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of food science v. 73, no. 6 (2008), p. H134-H140
Materias:	Frambuesa Procesamiento Almacenamiento Flavonoides Color Antioxidantes Antocianinas
Publicación relacionada:	Contenido en: Journal of food science

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