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

标题
Processing and Storage Effects on Monomeric Anthocyanins, Percent Polymeric Color, and Antioxidant Capacity of Processed Blueberry Products
作者
关键词
-
出版物
JOURNAL OF FOOD SCIENCE
Volume 73, Issue 5, Pages H72-H79
出版商
Wiley
发表日期
2008-05-14
DOI
10.1111/j.1750-3841.2008.00761.x

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