Cooked Blueberries: Anthocyanin and Anthocyanidin Degradation and Their Radical-Scavenging Activity

AuthID
 P-003-3XD
4
Author(s)
Oliveira, C
·
Tipo de Documento
Article
Year published
2010
Publicado
in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, ISSN: 0021-8561
Volume: 58, Número: 16, Páginas: 9006-9012 (7)
Indexing
Wos®
Scopus®
Crossref®30
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 20662539
SCOPUS: 2-s2.0-77956511863
Wos: WOS:000280866500018
Source Identifiers
ISSN: 0021-8561
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