Effect of light on anthocyanin levels in submerged, harvested cranberry fruit

Journal of Biomedicine and Biotechnology

Volumn 2004, Issue 5, 2004, Pages 259-263

  Zhou, Yu ^a   Singh, Bal Ram ^a  

^a UNIVERSITY OF MASSACHUSETTS DARTMOUTH   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ANTHOCYANIN;

ARTICLE; CRANBERRY; FOOD COLOR; FOOD COMPOSITION; HARVESTING; LIGHT EXPOSURE; PHYTOCHEMISTRY; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; WATER IMMERSION;

VACCINIUM MACROCARPON;

EID: 15244351457     PISSN: 11107243     EISSN: None     Source Type: Journal    
DOI: 10.1155/S1110724304403027     Document Type: Article

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