Color, phenolics, and antioxidant activity of blackberry (Rubus glaucus Benth.), blueberry (Vaccinium floribundum Kunth.), and apple wines from ecuador

Journal of Food Science

Volumn 78, Issue 7, 2013, Pages

  Ortiz, Jacqueline ^a   Marín Arroyo, María Remedios ^b   Noriega Domínguez, María José ^b   Navarro, Montserrat ^b   Arozarena, Iñigo ^b  

^a UNIVERSIDAD TÉCNICA DE AMBATO   (Ecuador)

^b PUBLIC UNIVERSITY OF NAVARRE   (Spain)

Author keywords

Anthocyanin; Antioxidant activity; Fruit; Polyphenols; Wine

Indexed keywords

ANTHOCYANIN; ANTIOXIDANT; CYANIDIN 3 O GLUCOSIDE; CYANIDIN 3 RUTINOSIDE; CYANIDIN 3-O-GLUCOSIDE; CYANIDIN 3-RUTINOSIDE; GLUCOSIDE; PHENOL DERIVATIVE; POLYPHENOL;

ANTIOXIDANT ACTIVITY; ARTICLE; BLUEBERRY; CHEMISTRY; ECUADOR; FOOD HANDLING; FRUIT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MALUS; METHODOLOGY; PH; ROSACEAE; WINE;

ANTHOCYANIN; ANTIOXIDANT ACTIVITY; FRUIT; POLYPHENOLS; WINE;

ANTHOCYANINS; ANTIOXIDANTS; BLUEBERRY PLANT; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; ECUADOR; FOOD HANDLING; FRUIT; GLUCOSIDES; HYDROGEN-ION CONCENTRATION; MALUS; PHENOLS; ROSACEAE; WINE;

MALUS X DOMESTICA; RUBUS; RUBUS GLAUCUS; VACCINIUM; VACCINIUM FLORIBUNDUM; VITACEAE;

EID: 84880635888     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12148     Document Type: Article

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