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Original Article
Anthocyanin profile, color and antioxidant activity of blueberry (Vaccinium ashei) juice as affected by thermal pretreatment
Lingli Zhanga School of Tea & Food Science, Anhui Agricultural University, Hefei, Anhui, China;b Anhui Engineering Laboratory of Agricultural Products Processing, Anhui Agricultural University, Hefei, ChinaView further author information
, Guangsheng Wua School of Tea & Food Science, Anhui Agricultural University, Hefei, Anhui, ChinaView further author information
, Wenbo Wanga School of Tea & Food Science, Anhui Agricultural University, Hefei, Anhui, ChinaView further author information
, Junyang Yuea School of Tea & Food Science, Anhui Agricultural University, Hefei, Anhui, ChinaView further author information
, Pengxiang Yuea School of Tea & Food Science, Anhui Agricultural University, Hefei, Anhui, ChinaView further author information
& Xueling Gaoa School of Tea & Food Science, Anhui Agricultural University, Hefei, Anhui, China;b Anhui Engineering Laboratory of Agricultural Products Processing, Anhui Agricultural University, Hefei, ChinaCorrespondence[email protected]
View further author information
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Pages 1035-1046
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Received 19 Feb 2019, Accepted 24 May 2019, Published online: 06 Jun 2019
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