The impact of ultrasonic treatment on blueberry wine anthocyanin color and its In-vitro anti-oxidant capacity
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Title
The impact of ultrasonic treatment on blueberry wine anthocyanin color and its In-vitro anti-oxidant capacity
Authors
Keywords
Ultrasonic, Blueberry wine, Anthocyanins, Color, Antioxidant
Journal
FOOD CHEMISTRY
Volume 333, Issue -, Pages 127455
Publisher
Elsevier BV
Online
2020-07-05
DOI
10.1016/j.foodchem.2020.127455
References
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