Comparison of anthocyanins and phenolics in organically and conventionally grown blueberries in selected cultivars

Food Chemistry

Volumn 125, Issue 1, 2011, Pages 201-208

  You, Qi ^a   Wang, Baowu ^b   Chen, Feng ^a   Huang, Zhiliang ^b   Wang, Xi ^a   Luo, Pengju G ^a,c  

^a CLEMSON UNIVERSITY   (United States)

^b TUSKEGEE UNIVERSITY   (United States)

^c Sherman College of Chiropractic   (United States)

Author keywords

Anthocyanins; Antioxidants; Blueberries; HPLC MS; Organic food; Phenolics

Indexed keywords

ANTIOXIDANTS; BLUEBERRIES; HPLC-MS; ORGANIC FOODS; PHENOLICS;

ANTHOCYANINS; CHEMICAL COMPOUNDS; FRUITS; PLANTS (BOTANY);

PHENOLS;

ANTHOCYANIN; CAFFEIC ACID; CHLOROGENIC ACID; PARA COUMARIC ACID; PHENOL DERIVATIVE; QUERCETIN;

ANTIOXIDANT ACTIVITY; ARTICLE; BLUEBERRY; CHEMICAL COMPOSITION; COMPARATIVE STUDY; CULTIVAR; CULTIVAR IDENTIFICATION; NONHUMAN; VACCINIUM VIRGATUM;

VACCINIUM;

EID: 77957879522     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.08.063     Document Type: Article

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