Biochemical characterization of blackberry fruit (Rubus sp) and jellies
The present study aimed to quantify the phenolic compounds, carotenoids, anthocyanins and antioxidant activity using 2 different methods in blackberry fruits harvested at 3 different harvest points along the storage time and jellies made from these fruits and the quantification of ascorbic acid in t...
Saved in:
| Main Authors: | , , , |
|---|---|
| 格式: | Artigo |
| 语言: | 英语 |
| 出版: |
2018
|
| 在线阅读: | https://doi.org/10.21475/ajcs.18.12.04.pne933 |
| 标签: |
添加标签
没有标签, 成为第一个标记此记录!
|