Influence of drying processes on anthocyanin profiles, total phenolic compounds and antioxidant activities of blueberry (Vaccinium corymbosum)

MªÁNGELES VARO SANTOSJUAN MARTÍN GÓMEZJULIETA MÉRIDA GARCÍAMARÍA PÉREZ SERRATOSA2026-01-292026-01-29202010.1016/j.lwt.2019.1089312-s2.0-85076418464https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/31120Food ScienceInfluence of drying processes on anthocyanin profiles, total phenolic compounds and antioxidant activities of blueberry (Vaccinium corymbosum)research article