Tracking antioxidant properties and color changes in low-sugar bilberry jam as effect of processing, storage and pectin concentration
<p>Abstract</p> <p>Background</p> <p>Recently, an increased interest in the identification of valuable possibilities for preserving the antioxidant properties of products obtained by thermal processing of fruits rich in bioactive compounds can be noticed. In this regard...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
BMC
2012-01-01
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| Series: | Chemistry Central Journal |
| Subjects: | |
| Online Access: | http://journal.chemistrycentral.com/content/6/1/4 |