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Updated: May 12, 2026

Construction of Models for Nondestructive Prediction of Ingredient Contents in Blueberries by Near-infrared Spectroscopy Based on HPLC Measurements
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Construction of Models for Nondestructive Prediction of Ingredient Contents in Blueberries by Near-infrared Spectroscopy Based on HPLC Measurements

Published on: June 28, 2016

Antioxidant and enzyme inhibitory activities of blueberry anthocyanins prepared using different solvents

Floirendo P Flores1, Rakesh K Singh, William L Kerr

  • 1Department of Food Science and Technology, College of Agricultural and Environmental Sciences, The University of Georgia, Athens, Georgia 30602-2610, United States.

Journal of Agricultural and Food Chemistry
|April 18, 2013
PubMed

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