Cooked Blueberries: Anthocyanin and Anthocyanidin Degradation and Their Radical-Scavenging Activity
This study examined anthocyanin and anthocyanidin composition and radical-scavenging activity of three cultivars of blueberries (Vaccinium corymbosum L., cv. Bluecrop, Bluetravel, and Ozarkblue) before and after cooking. A total of 13 anthocyanins were separated and monitored in methanolic extracts...
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| Outros Autores: | , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2010
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| Assuntos: | |
| Texto completo: | https://hdl.handle.net/10216/92439 |
| País: | Portugal |
| Oai: | oai:repositorio-aberto.up.pt:10216/92439 |