Influence of processing on the antioxidant capacity and bioactive compounds in jellies from different blackberry cultivars

Publisher： John Wiley & Sons Inc

E-ISSN： 1365-2621|50|7|1658-1665

ISSN： 0950-5423

Source： INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol.50, Iss.7, 2015-07, pp. : 1658-1665

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