Anthocyanin content in raspberry and elderberry: The impact of cooking and recipe composition
Tânia Cordeiro, Iva Fernandes, Olı́via Pinho, Conceição Calhau, Nuno Mateus, Ana Faria
Topics & Concepts
AnthocyaninSteamingRecipeFood scienceBerryBlowing a raspberryChemistryComposition (language)Cooking methodsHorticultureBiologyPhilosophyLinguisticsPhytochemicals and Antioxidant ActivitiesFermentation and Sensory AnalysisBotanical Research and Applications