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Anthocyanins remain stable during commercial blackcurrant juice processing. (2011)

First Author: Woodward GM

Attributed to: Effects of Fruit Juice Processing and Human Metabolism on the Functionality of Anthocyanins for Cardiovascular Health funded by BBSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1111/j.1750-3841.2011.02263.x

PubMed Identifier: 21729077

Publication URI: http://europepmc.org/abstract/MED/21729077

Type: Journal Article/Review

Volume: 76

Parent Publication: Journal of food science

Issue: 6

ISSN: 0022-1147