Influence of extrusion processing on procyanidin composition and total anthocyanin contents of blueberry pomace

Influence of extrusion processing on procyanidin composition and total anthocyanin contents of blueberry pomace

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Detalles Bibliográficos
Publicado en:	Journal of food science
Otros Autores:	Khanai, R. C., Howard, C. R., Brownmiller, C. R., Prior, R. L.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of food science v. 74, no. 2 (2009), p. H52-H58
Materias:	Arándano Compuestos fenólicos Flavonoides Procesamiento Extrusión Catequina Taninos Procianidinas Antocianinas Epicatequina
Publicación relacionada:	Contenido en: Journal of food science

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