Litcius/Paper detail

Influence of the drying methods on color, vitamin C, anthocyanin, phenolic compounds, antioxidant activity, and in vitro bioaccessibility of blueberry fruits

Mahrukh Parveez Zia, İ̇lknur Alibaş

2021Food Bioscience84 citationsDOI

Topics & Concepts

AnthocyaninChemistryAscorbic acidAntioxidantVitamin CFood sciencePolyphenolAntioxidant capacityFreeze-dryingVitaminWater contentChromatographyOrganic chemistryBiochemistryEngineeringGeotechnical engineeringFood Drying and ModelingPhytochemicals and Antioxidant ActivitiesMicrobial Inactivation Methods
Influence of the drying methods on color, vitamin C, anthocyanin, phenolic compounds, antioxidant activity, and in vitro bioaccessibility of blueberry fruits | Litcius