Influence of Different Fermentation Strategies on the Phenolic Profile of Bilberry Wine (Vaccinium myrtillus L.)
Author:
Affiliation:
1. Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Römerstrasse 164, D-53117 Bonn, Germany
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.7b02268
Reference43 articles.
1. Anthocyanins, Phenolics, and Antioxidant Capacity of Processed Lowbush Blueberry Products
2. Induction of Apoptosis in Cancer Cells by Bilberry (Vaccinium myrtillus) and the Anthocyanins
3. Antioxidant Properties of Prepared Blueberry (Vaccinium myrtillus) Extracts
4. Berry anthocyanins as novel antioxidants in human health and disease prevention
5. Total Content of Phenols and Anthocyanins in Edible Fruits from Bosnia
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