Influence of the drying methods on color, vitamin C, anthocyanin, phenolic compounds, antioxidant activity, and in vitro bioaccessibility of blueberry fruits

Publication date: August 2021Source: Food Bioscience, Volume 42Author(s): Mahrukh Parveez Zia, Ilknur Alibas
Source: Food Bioscience - Category: Food Science Source Type: research