Bioaccessibility of phenolic compounds in fresh and dehydrated blueberries (Vaccinium corymbosum L.)-Reference-Cited by-同舟云学术

Bioaccessibility of phenolic compounds in fresh and dehydrated blueberries (Vaccinium corymbosum L.)

Published:2023-10 Issue: Volume:2 Page:100171
ISSN:2772-753X
Container-title:Food Chemistry Advances
language:en
Short-container-title:Food Chemistry Advances

Author:

Muñoz-Fariña Ociel,López-Casanova Victoria,García-Figueroa Olga,Roman-Benn Analese,Ah-Hen Kong,Bastias-Montes José M.,Quevedo-León Roberto,Ravanal-Espinosa M. Cristina

Publisher

Elsevier BV

Reference74 articles.

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2. Effects of liquid nitrogen pretreatment on the osmotic dehydration and quality of cryogenically frozen blueberries (Vaccinium angustifolium Ait.);Alfaro;Food Bioscience,2018

3. Effect of ultrasound-assisted osmotic dehydration pretreatment on the convective drying of strawberry;Amami;Ultrasonics Sonochemistry,2017

4. The influence of different time durations of thermal processing on berries quality;Arancibia-Avila;Food Control,2012

5. Characterization of andean blueberry in bioactive compounds, evaluation of biological properties, and in vitro bioaccessibility;Baenas;Foods,2020

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