Thermal degradation kinetics of total polyphenols, flavonoids, anthocyanins and individual anthocyanins in two types of wild blackberry jams
Author:
Funder
Ministry of Education, Science and Technological Development of the Republic of Serbia
Publisher
Centre for Evaluation in Education and Science (CEON/CEES)
Link
https://scindeks-clanci.ceon.rs/data/pdf/2406-2979/2018/2406-29791801020N.pdf
Reference33 articles.
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4. C.S. Bowen-Forbes, Y. Zhang, M.G. Nair, Anthocyanin content, antioxidant, anti-inflammatory and anticancer properties of blackberry and raspberry fruits, Journal of Food Composition and Analysis, 23 (6) (2010) 554-560.;
5. L. Tavares, I. Figueira, D. Macedo, G.J. McDougall, M. C. Leitão, H.L.A. Vieira, D. Stewart, P.M. Alves, R.B. Ferreira, C.N. Santos, Neuroprotective effect of blackberry (Rubus sp.) polyphenols is potentiated after simulated gastrointestinal digestion, Food Chemistry, 131 (4) (2012) 1443-1452.;
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