Flavor of fresh blueberry juice and the comparison to amount of sugars, acids, anthocyanidins, and physicochemical measurement / Karen L. Bett-Garber ... [et al.].

Contributor(s): Bett-Garber, Karen L [author.]Call Number: ARTICLE (Eng) Material type: ArticleArticleSubject(s): Anthocyanidins | Blueberries | Flavor | Organic acids | Sugars In: Journal of Food Science 80 (4) 2015 : S818-S827
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YS2016 M01

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