Effects of four drying methods on the quality, antioxidant activity and anthocyanin components of blueberry pomace

被引：0
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作者：
Lixia Zhang
Chenyan Zhang
Zhaohui Wei
Wuyang Huang
Zheng Yan
Zisheng Luo
Trust Beta
Xueming Xu
机构：
[1] Jiangsu Academy of Agricultural Sciences,Institute of Agro
[2] Jiangsu University,Product Processing
[3] Zhejiang University,School of Food and Engineering
[4] University of Manitoba,School of Bioengineering and Food Science
[5] Jiangnan University,Department of Food & Human Nutritional Sciences
来源：
Food Production, Processing and Nutrition | / 5卷
关键词：
Blueberry pomace; Drying methods; Antioxidant capacity; Total phenolic; Individual anthocyanin;
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