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dimanche 3 novembre 2013

Don't heat your berries!

Impact of Cooking, Proving, and Baking on the (Poly)phenol Content of Wild Blueberry

 Molecular Nutrition Group, School of Chemistry, Food and Pharmacy, University of Reading, Reading RG2 6AP, United Kingdom
§ Division of Cardiology, Pulmonology and Vascular Medicine, Medical Faculty, University of Düsseldorf, Düsseldorf, Germany
# Department of Applied Sciences, University of Northumbria, Newcastle, United Kingdom
J. Agric. Food Chem., Article ASAP
DOI: 10.1021/jf403366q
Publication Date (Web): October 2, 2013
Copyright © 2013 American Chemical Society

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