2021peer-reviewed80 citations
Influence of the drying methods on color, vitamin C, anthocyanin, phenolic compounds, antioxidant activity, and in vitro bioaccessibility of blueberry fruits
Mahrukh Parveez Zia, İ̇lknur Alibaş
Food Bioscience
Concepts
AnthocyaninChemistryAscorbic acidAntioxidantVitamin CFood sciencePolyphenolAntioxidant capacity