Impact of juice processing on blueberry anthocyanins and polyphenolics: Comparison of two pretreatments

Journal of Food Science

Volumn 67, Issue 5, 2002, Pages 1660-1667

  Lee, J ^a   Durst, R W ^a   Wrolstad, Ron E ^a  

^a OREGON STATE UNIVERSITY   (United States)

Author keywords

Anthocyanins; Heat; Polyphenolics; Processing; SO2; Vaccinium corymbosum L.

Indexed keywords

VACCINIUM; VACCINIUM CORYMBOSUM;

EID: 0036328956     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb08701.x     Document Type: Article

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