Are the Blueberries We Buy Good Quality? Comparative Study of Berries Purchased from Different Outlets.

Sanchez-Ballesta, M Teresa; Marti-Anders, Carmen; Álvarez, M Dolores; Escribano, M Isabel; Merodio, Carmen; Romero, Irene

Sanchez-Ballesta, M Teresa; Marti-Anders, Carmen; Álvarez, M Dolores; Escribano, M Isabel; Merodio, Carmen; Romero, Irene.

Afiliação

Sanchez-Ballesta MT; Department of Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Ciudad Universitaria, E-28040 Madrid, Spain.
Marti-Anders C; Department of Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Ciudad Universitaria, E-28040 Madrid, Spain.
Álvarez MD; Department of Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Ciudad Universitaria, E-28040 Madrid, Spain.
Escribano MI; Department of Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Ciudad Universitaria, E-28040 Madrid, Spain.
Merodio C; Department of Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Ciudad Universitaria, E-28040 Madrid, Spain.
Romero I; Department of Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Ciudad Universitaria, E-28040 Madrid, Spain.

Foods ; 12(13)2023 Jul 06.

Article em En | MEDLINE | ID: mdl-37444359

Palavras-chave

anthocyanin content; antioxidant capacity; blueberries; firmness; fungal infection; phenolic content; quality

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Prognostic_studies Idioma: En Revista: Foods Ano de publicação: 2023 Tipo de documento: Article País de afiliação: Espanha

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