Anthocyanins, Phenolics, and Antioxidant Capacity of Processed Lowbush Blueberry Products
Version of Record online: 28 JUN 2008
Journal of Food Science
Volume 65, Issue 3, pages 390–393, April 2000
How to Cite
Kalt, W., McDonald, J.E. and Donner, H. (2000), Anthocyanins, Phenolics, and Antioxidant Capacity of Processed Lowbush Blueberry Products. Journal of Food Science, 65: 390–393. doi: 10.1111/j.1365-2621.2000.tb16013.x
- Issue online: 28 JUN 2008
- Version of Record online: 28 JUN 2008
- MS 19990625 received 6/18/99; revised 10/20/99; accepted 12/3/99.
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