Vaccinium Species (Small-Fruited Berries): In Vitro Culture and the Production of Food Colorants and Phytochemicals

Author:

Smith M. A. L.

Publisher

Springer Berlin Heidelberg

Reference46 articles.

1. Andersen O (1989) Anthocyanins in fruits of Vaccinium oxycoccus L. (small cranberry). J Food Sci 54:383–384

2. Avorn J, Monan M, Gurwitz J, Glynn R, Choodnovskiy I, Lipsitz L (1994) Reduction of bacteriuria and pyuria after ingestion of cranberry juice. JAMA 271:751–754

3. Baj A, Bombardelli E, Gabetta B, Martinelli E (1983) Qualitative and quantitative evaluation of Vaccinium myrtillus anthocyanins by high-resolution gas chromatography and highperformance liquid chromatography. J Chromatogr 279:365–372

4. Ballinger W, Maness E, Kushman L (1970) Anthocyanin in ripe fruit of highbush blueberry, V accinium corymbosum L. J Am Soc Hortic Sci 95:283–285

5. Ballington J, Ballinger W, Maness E (1987) Interspecific differences in the percentage of anthocyanins aglycones, and aglycone-sugars in the fruit of seven species of blueberries. J Am Soc Hortic Sci 112:859–864

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