Effect of enzyme-assisted extraction on the chilled storage stability of bilberry (Vaccinium myrtillus L.) anthocyanins in skin extracts and freshly pressed juices

Food Research International

Volumn 65, Issue PA, 2014, Pages 35-41

  Dinkova, Rada ^a,b   Heffels, Peter ^b   Shikov, Vasil ^a   Weber, Fabian ^b   Schieber, Andreas ^b   Mihalev, Kiril ^a  

^a UNIVERSITY OF FOOD TECHNOLOGIES   (Bulgaria)

^b UNIVERSITY OF BONN   (Germany)

Author keywords

Anthocyanins; Bilberry juice; Enzymes; Maceration; Shelf life; UHPLC

Indexed keywords

EID: 84908673183     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.05.066     Document Type: Article

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