Extraction of phenolic compounds and anthocyanins from blueberry (Vaccinium myrtillus L.) residues using supercritical CO2 and pressurized liquids

Author:

Paes Juliana,Dotta Raquel,Barbero Gerardo F.,Martínez JulianORCID

Funder

FAPESP

CNPQ

Publisher

Elsevier BV

Subject

Physical and Theoretical Chemistry,Condensed Matter Physics,General Chemical Engineering

Reference53 articles.

1. Formulating with blueberries for health;Payne;Cereal Foods World,2005

2. Cluster sun exposure and quercetin in Oinot Noir grapes and wine;Price;American Journal of Enology and Viticulture,1995

3. Oxygen radical absorbing capacity of anthocyanins;Wang;Journal of Agricultural and Food Chemistry,1997

4. Antioxidant capacity as influenced by total phenolic and anthocyanin content, maturity, and variety of Vaccinium species;Prior;Journal of Agricultural and Food Chemistry,1998

5. Anthocyanins, phenolics, and antioxidant capacity of processed low bush blueberry products;Kalt;Journal of Food Science,2000

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