Antioxidant activity, anthocyanins, and phenolics of rabbiteye blueberry (Vaccinium ashei) by-products as affected by fermentation

Food Chemistry

Volumn 97, Issue 3, 2006, Pages 447-451

  Su, Min Sheng ^a   Silva, Juan L ^b  

^a YUANPEI UNIVERSITY   (Taiwan)

^b MISSISSIPPI STATE UNIVERSITY   (United States)

Author keywords

Acetification; Antioxidant activity; Blueberries; Fermentation; Pomaces

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ANTHOCYANIN; ANTIOXIDANT; PHENOL DERIVATIVE; VINEGAR;

ACID FOOD TREATMENT; ANTIOXIDANT ACTIVITY; ARTICLE; BLUEBERRY; CHEMICAL COMPOSITION; FERMENTATION TECHNIQUE; FOOD PRESERVATION; FOOD PROCESSING; FRUIT JUICE; WINE INDUSTRY;

VACCINIUM; VACCINIUM VIRGATUM;

EID: 29344458508     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.05.023     Document Type: Article

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