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February 4, 2009Journal of Food Science

Influence of Extrusion Processing on Procyanidin Composition and Total Anthocyanin Contents of Blueberry Pomace

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Authors

RKR. C. KhanalFox Chase Cancer CenterLHLuke R. HowardIndiana University BloomingtonCBCindi BrownmillerUniversity of Arkansas at Fayetteville

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Khanal et al. (2009) studied this question.

synapsesocial.com/papers/6aa0189840bc1a697f1df4fdhttps://doi.org/10.1111/j.1750-3841.2009.01063.x
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