Related Experiment Video

Updated: Sep 24, 2026

Construction of Models for Nondestructive Prediction of Ingredient Contents in Blueberries by Near-infrared Spectroscopy Based on HPLC Measurements
10:25

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

Published on: June 28, 2016

Flavor-driven suitability of blueberry cultivars for fresh consumption and winemaking

Dongsheng Cui1, Weijia Zhao1, Xin Wei2

  • 1Center for Viticulture and Enology, Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.

Food Chemistry: X
|September 23, 2026
PubMed

Keywords:
Blueberry fruitBlueberry wineChemical profileCultivarSensory characteristics

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