Anthocyanins Content in Blueberries (Vaccinium corymbosumL.) in Relation to Freesing Duration
The changes of total anthocyanins (TA) content in fruit of blueberries in relation to freezing duration are the aim of this study. The samples of 21 chosen cultivars obtained from the research breed station were stored in polyethylene bags in freezing box at temperature -18°C. In ethanolic blueberry...
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| Hauptverfasser: | , , , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Czech Academy of Agricultural Sciences
2009-06-01
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| Schriftenreihe: | Czech Journal of Food Sciences |
| Schlagworte: | |
| Online-Zugang: | https://cjfs.agriculturejournals.cz/artkey/cjf-200910-0037_anthocyanins-content-in-blueberries-vaccinium-corymbosuml-in-relation-to-freesing-duration.php |
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