Anthocyanin profiles and biological properties of caneberry (Rubusspp.) press residues
Author:
Affiliation:
1. Faculty of Technology; University of Novi Sad; Bulevar cara Lazara 1 21000 Novi Sad Serbia
2. Phytochemistry Lab, Department of Food Science and Technology; CEBAS-CSIC, Campus de Espinardo - 25 E-30100 Espinardo Murcia Spain
Funder
Ministry of Education, Science and Technological Development of Serbia
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
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5. Blueberry and grape anthocyanins as breakfast cereal colourants;Camire;J Food Sci,2002
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