C: FOOD CHEMISTRY
Color, Phenolics, and Antioxidant Activity of Blackberry (Rubus glaucus Benth.), Blueberry (Vaccinium floribundum Kunth.), and Apple Wines from Ecuador
Article first published online: 22 MAY 2013
© 2013 Institute of Food Technologists®
Journal of Food Science
Volume 78, Issue 7, pages C985–C993, July 2013
How to Cite
Ortiz, J., Marín-Arroyo, M.-R., Noriega-Domínguez, M.-J., Navarro, M. and Arozarena, I. (2013), Color, Phenolics, and Antioxidant Activity of Blackberry (Rubus glaucus Benth.), Blueberry (Vaccinium floribundum Kunth.), and Apple Wines from Ecuador. Journal of Food Science, 78: C985–C993. doi: 10.1111/1750-3841.12148
- Issue published online: 18 JUL 2013
- Article first published online: 22 MAY 2013
- Manuscript Accepted: 1 APR 2013
- Manuscript Received: 21 DEC 2012
- AECID (Spanish Agency of International Cooperation for Development). Grant Numbers: PCI-A/016087/08, PCI-A/023823/09
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