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Page 1
Volatile, anthocyanidin, quality and sensory changes in rabbiteye blueberry from whole fruit through pilot plant juice processing.
J Sci Food Agric. 2017 Jan;97(2):469-478. doi: 10.1002/jsfa.7748. Epub 2016 May 31.
J Sci Food Agric. 2017.
PMID: 27060570
Flavor of fresh blueberry juice and the comparison to amount of sugars, acids, anthocyanidins, and physicochemical measurements.
Bett-Garber KL, Lea JM, Watson MA, Grimm CC, Lloyd SW, Beaulieu JC, Stein-Chisholm RE, Andrzejewski BP, Marshall DA.
Bett-Garber KL, et al. Among authors: stein chisholm re.
J Food Sci. 2015 Apr;80(4):S818-27. doi: 10.1111/1750-3841.12821. Epub 2015 Mar 28.
J Food Sci. 2015.
PMID: 25816898
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