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Bioaccessibility of phenolic compounds in fresh and dehydrated blueberries (Vaccinium corymbosum L.)

Blueberries (Vaccinium corymbosum L.) contain compounds with antioxidant properties that are beneficial to health. The effects of fruit preservation (freeze-drying, osmotic dehydration, and convection drying) on antioxidant capacity (DPPH and ORAC), total polyphenols and total anthocyanins were stud...

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Hoofdauteurs: Ociel Muñoz-Fariña, Victoria López-Casanova, Olga García-Figueroa, Analese Roman-Benn, Kong Ah-Hen, José M. Bastias-Montes, Roberto Quevedo-León, M. Cristina Ravanal-Espinosa
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: Elsevier 2023-10-01
Reeks:Food Chemistry Advances
Onderwerpen:
Blueberry
Drying processes
Bioaccessibility
Anthocyanins
Antioxidant capacity
Online toegang:http://www.sciencedirect.com/science/article/pii/S2772753X22001599
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