The Stability and Antioxidant Activity of Anthocyanins from Blueberry
Anthocyanins from highbush blueberry (Vaccinium corymbosum L.) have tremendous potential as natural colorants and functional food with pharmaceutical purposes in food applications. To exploit the potential for food applications, the stability and antioxidant activity of anthocyanins present in blueb...
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| Hauptverfasser: | , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
University of Zagreb Faculty of Food Technology and Biotechnology
2010-01-01
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| Schriftenreihe: | Food Technology and Biotechnology |
| Schlagworte: | |
| Online-Zugang: | http://hrcak.srce.hr/file/74733 |
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