Comparison of health-relevant flavonoids in commonly consumed cranberry products

Journal of Food Science

Volumn 77, Issue 8, 2012, Pages

  Grace, Mary H ^a   Massey, Aaron R ^a   Mbeunkui, Flaubert ^a   Yousef, Gad G ^a   Lila, Mary Ann ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Anthocyanins; Cranberry; Flavonoids; Proanthocyanidins; Processing

Indexed keywords

3 HYDROXYFLAVONE; 3-HYDROXYFLAVONE; ANTHOCYANIN; BIFLAVONOID; CATECHIN; FLAVONOID; PLANT EXTRACT; PROANTHOCYANIDIN; PROCYANIDIN;

ARTICLE; BEVERAGE; CHEMISTRY; COMPARATIVE STUDY; CRANBERRY; FOOD HANDLING; FREEZE DRYING; FRUIT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METHODOLOGY;

ANTHOCYANINS; BEVERAGES; BIFLAVONOIDS; CATECHIN; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FLAVONOIDS; FOOD HANDLING; FREEZE DRYING; FRUIT; PLANT EXTRACTS; PROANTHOCYANIDINS; VACCINIUM MACROCARPON;

VACCINIUM MACROCARPON;

EID: 84864624023     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02788.x     Document Type: Article

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