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Effect of fermentation and sterilization on anthocyanins in blueberry

Qixing Nie1, Lei Feng1, Jielun Hu1

  • 1State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China.

Journal of the Science of Food and Agriculture
|July 8, 2016
PubMed
Abstract

Keywords:
UPLCanthocyanidinsanthocyaninsblueberry pureefermentationquality

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