Anthocyanin content in raspberry and elderberry: the impact of cooking and recipe composition

Publication date: Available online 8 February 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Tânia Cordeiro, Iva Fernandes, Olívia Pinho, Conceição Calhau, Nuno Mateus, Ana Faria
Source: International Journal of Gastronomy and Food Science - Category: Food Science Source Type: research