Influence of Cultivar, Maturity, and Sampling on Blackberry (Rubus L. Hybrids) Anthocyanins, Polyphenolics, and Antioxidant Properties-Reference-Cited by-同舟云学术

Influence of Cultivar, Maturity, and Sampling on Blackberry (Rubus L. Hybrids) Anthocyanins, Polyphenolics, and Antioxidant Properties

Published:2004-12-01 Issue:26 Volume:52 Page:8021-8030
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Siriwoharn Thanyaporn¹,Wrolstad Ronald E.¹,Finn Chad E.¹,Pereira Clifford B.¹

Affiliation:

1. Departments of Food Science and Technology, and Statistics, Oregon State University, Corvallis, Oregon 97331, and USDA-ARS, HCRL, 3420 Northwest Orchard Avenue, Corvallis, Oregon 97330

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf048619y

Reference37 articles.

1. Anthocyanins, Phenolics, and Antioxidant Capacity in Diverse Small Fruits: Vaccinium, Rubus, and Ribes

2. Antioxidant Activity and Phenolic Content of Oregon Caneberries

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