Composition and Antioxidant Activity of Anthocyanins and Non-Anthocyanin Flavonoids in Blackberry from Different Growth Stages

The high nutritional value and unique flavor of blackberries make them a popular food choice among consumers. Anthocyanin content (AC) and non-anthocyanin flavonoid content (NAFC) are important functional components in blackberry. We tested the AC, NAFC, and antioxidant activities of two blackberry—...

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Detalles Bibliográficos
Autores principales: Li, Jing, Shi, Chong, Shen, Dongbei, Han, Tianyu, Wu, Wenlong, Lyu, Lianfei, Li, Weilin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9498317/
https://www.ncbi.nlm.nih.gov/pubmed/36141030
http://dx.doi.org/10.3390/foods11182902

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9498317/
https://www.ncbi.nlm.nih.gov/pubmed/36141030
http://dx.doi.org/10.3390/foods11182902

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