Fruit quality, antioxidant capacity, and flavonoid content of organically and conventionally grown blueberries

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 14, 2008, Pages 5788-5794

  Wang, Shiow Y ^a   Chen, Chi Tsun ^a   Sciarappa, William ^a   Wang, Chien Y ^a   Camp, Mary J ^a  

^a NONE

Author keywords

Anthocyanin; Antioxidant activity; Cultural system; Flavonoid; Organic acid; Sugar; Total phenolic; Vaccinium corymbosum

Indexed keywords

ANTHOCYANIN; ANTIOXIDANT; FLAVONOID;

AGRICULTURE; ARTICLE; BLUEBERRY; CHEMISTRY; COMPARATIVE STUDY; GROWTH, DEVELOPMENT AND AGING; HEALTH FOOD; METHODOLOGY; NUTRITIONAL VALUE; QUALITY CONTROL;

AGRICULTURE; ANTHOCYANINS; ANTIOXIDANTS; BLUEBERRY PLANT; FLAVONOIDS; HEALTH FOOD; NUTRITIVE VALUE; QUALITY CONTROL;

VACCINIUM; VACCINIUM CORYMBOSUM;

EID: 49049096318     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf703775r     Document Type: Article

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