Processing and Storage Effects on Monomeric Anthocyanins, Percent Polymeric Color, and Antioxidant Capacity of Processed Blackberry Products : Berry Fruits:Compositional Elements, Biochemical Activities, and the Impact of Their Intake on Human Health, Performance, and Disease

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2008, Vol.56 (3), p.689-695
Main Authors: HAGER, Tiffany J, HOWARD, Luke R, PRIOR, Ronald L
Format: Article
Language:English
Subjects:
Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
Online Access:Get full text
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ISSN:0021-8561
1520-5118