Degradation of anthocyanins and anthocyanidins in blueberry jams/stuffed fish

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 22, 2009, Pages 10712-10717

  Queiroz, Filipa ^a   Oliveira, Carla ^a   Pinho, Olívia ^a   Ferreira, Isabel M P L V ^a  

^a UNIVERSITY OF PORTO   (Portugal)

Author keywords

Anthocyanidins; Anthocyanins; Blueberry; Heat degradation; Jam

Indexed keywords

ANTHOCYANIN; PLANT EXTRACT;

ANIMAL; ARTICLE; BLUEBERRY; CHEMISTRY; COOKING; DRUG STABILITY; FISH; FRUIT; HEAT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

ANIMALS; ANTHOCYANINS; BLUEBERRY PLANT; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COOKERY; DRUG STABILITY; FISHES; FRUIT; HOT TEMPERATURE; PLANT EXTRACTS;

VACCINIUM; VACCINIUM CORYMBOSUM;

EID: 72449147254     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9021948     Document Type: Article

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