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Effect of fermentation and sterilization on anthocyanins in blueberry.
Nie, Qixing; Feng, Lei; Hu, Jielun; Wang, Sunan; Chen, Haihong; Huang, Xiaojun; Nie, Shaoping; Xiong, Tao; Xie, Mingyong.
Afiliação
  • Nie Q; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China.
  • Feng L; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China.
  • Hu J; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China.
  • Wang S; Canadian Food and Wine Institute, Niagara College, Niagara-on-the-Lake, Ontario, L0S 1 J0, Canada.
  • Chen H; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China.
  • Huang X; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China.
  • Nie S; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China.
  • Xiong T; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China.
  • Xie M; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China.
J Sci Food Agric ; 97(5): 1459-1466, 2017 Mar.
Article em En | MEDLINE | ID: mdl-27384605
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Qualidade dos Alimentos / Esterilização / Mirtilos Azuis (Planta) / Fermentação / Manipulação de Alimentos / Frutas / Antocianinas Idioma: En Ano de publicação: 2017 Tipo de documento: Article
Texto completo
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XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Qualidade dos Alimentos / Esterilização / Mirtilos Azuis (Planta) / Fermentação / Manipulação de Alimentos / Frutas / Antocianinas Idioma: En Ano de publicação: 2017 Tipo de documento: Article