Characterization of Changes in Polyphenols, Antioxidant Capacity and Physico-Chemical Parameters during Lowbush Blueberry Fruit Ripening

Changes in major polyphenols, antioxidant capacity, and selected physico-chemical parameters were examined in lowbush blueberry during fruit ripening. Polyphenols (phenolic acids, flavonols, flavan-3-ols, and anthocyanins), density, soluble solid content, pH, titratable acidity, sugars, organic acid...

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Detalles Bibliográficos
Autores principales: Gibson, Lara, Rupasinghe, H. P. Vasantha, Forney, Charles F., Eaton, Leonard
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2013
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4665526/
https://www.ncbi.nlm.nih.gov/pubmed/26784460
http://dx.doi.org/10.3390/antiox2040216

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4665526/
https://www.ncbi.nlm.nih.gov/pubmed/26784460
http://dx.doi.org/10.3390/antiox2040216

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