Jam Processing and Storage Effects on Blueberry Polyphenolics and Antioxidant Capacity
Author:
Affiliation:
1. Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, Arkansas 72704,
2. Agricultural Statistics Lab, 104 Agricultural Annex, University of Arkansas, Fayetteville, Arkansas 72701
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf902850h
Reference39 articles.
1. Concentrations of Anthocyanins in Common Foods in the United States and Estimation of Normal Consumption
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4. Flavonol glycosides and antioxidant capacity of various blackberry and blueberry genotypes determined by high-performance liquid chromatography/mass spectrometry
5. Potential Health Benefits of Berries
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