Evaluation of anthocynin changes in blueberries and in blueberry jam after the processing and storage

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Peter Czako; Ľubomír Mendel; Martina Fikselová; Andrea Mendelová;
  • Publisher: HACCP Consulting
  • Journal: Potravinarstvo (issn: 1338-0230, eissn: 1337-0960)
  • Related identifiers: doi: 10.5219/293
  • Subject: blueberry | anthocyanin | jam | Nutrition. Foods and food supply | TX341-641

<table style="height: 366px;" border="0" cellspacing="0" cellpadding="0" width="495" align="left"><tbody><tr><td height="366" align="left" valign="top"><p>Blueberry (<em>Vaccinium corymbosum</em> L.) is worldwide famous as the healthy and desirable fruit. The most valua... View more
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