Open AccessThe changes of bioactive ingredients and antioxidant properties in various berries during jam processing
Publication year - 2015
Publication title -
international journal of biosciences
Language(s) - English
Resource type - Journals
eISSN - 2222-5234
pISSN - 2220-6655
DOI - 10.12692/ijb/6.2.172-179
Subject(s) - ellagic acid , vaccinium , polyphenol , antioxidant , food science , chemistry , blowing a raspberry , flavonoid , rubus , high performance liquid chromatography , fragaria , vitamin c , jams , anthocyanin , botany , biology , biochemistry , chromatography