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Characterization and Quantification of Nonanthocyanin Phenolic Compounds in White and Blue Bilberry (Vaccinium myrtillus) Juices and Wines Using UHPLC-DAD−ESI-QTOF-MS and UHPLC-DAD
[Image: see text] The nonanthocyanin phenolic compounds in juice and wine produced from fruits of white bilberry, a nonpigmented mutant of Vaccinium myrtillus, and blue bilberry (pigmented variety) were analyzed using liquid chromatography with a diode array detector (LC-DAD) and LC-DAD–electrospray...
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| Wydane w: | J Agric Food Chem |
|---|---|
| Główni autorzy: | , , , , |
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
American Chemical
Society
2020
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| Dostęp online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7497633/ https://ncbi.nlm.nih.gov/pubmed/32609509 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1021/acs.jafc.0c02842 |
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