Processing and storage effects on procyanidin composition and concentration of processed lueberry products

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 5, 2009, Pages 1896-1902

  Brownmiller, Cindi ^a   Howard, Luke R ^a   Prior, Ronald L ^b  

^a UNIVERSITY OF ARKANSAS   (United States)

^b U S DEPARTMENT OF AGRICULTURE   (United States)

Author keywords

Blueberries; Processing; Procyanidins; Storage

Indexed keywords

BIFLAVONOID; CATECHIN; PLANT EXTRACT; PROANTHOCYANIDIN; PROCYANIDIN;

ARTICLE; BLUEBERRY; CHEMISTRY; EVALUATION; FOOD HANDLING; FOOD PRESERVATION; METHODOLOGY;

BIFLAVONOIDS; BLUEBERRY PLANT; CATECHIN; FOOD HANDLING; FOOD PRESERVATION; PLANT EXTRACTS; PROANTHOCYANIDINS;

VACCINIUM;

EID: 64549129131     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf803015s     Document Type: Article

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