Changes in the contents of anthocyanins and other compounds in blackberry fruits due to freezing and long-term frozen storage

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 29, 2014, Pages 6926-6935

  Veberic, Robert ^a   Stampar, Franci ^a   Schmitzer, Valentina ^a   Cunja, Vlasta ^a   Zupan, Anka ^a   Koron, Darinka ^b   Mikulic Petkovsek, Maja ^a  

^a UNIVERSITY OF LJUBLJANA   (Slovenia)

^b AGRICULTURAL INSTITUTE OF SLOVENIA   (Slovenia)

Author keywords

organic acids; pH; phenolics; sugars; vitamin C

Indexed keywords

ANTHOCYANINS; FREEZING; FRUITS; METABOLITES; ORGANIC ACIDS; PH; SUGARS;

COLOR CHANGES; FREEZING TREATMENTS; FROZEN STORAGE; METABOLITE CONTENT; PHENOLIC COMPOUNDS; PHENOLIC GROUPS; PHENOLICS; VITAMIN C;

FOOD STORAGE;

ANTHOCYANIN;

CHEMISTRY; FREEZING; RUBUS;

ANTHOCYANINS; FREEZING; RUBUS;

RUBUS;

EID: 84905575833     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf405143w     Document Type: Article

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