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Antioxidant capacity and anthocyanin composition of Bulgarian bilberry (Vaccinium myrtillus L.) fruits

  • Georgieva M
MOJ Food Processing & Technology (2018) 6(2)
DOI: 10.15406/mojfpt.2018.06.00162
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Abstract

… 10 mL of the extraction solvent. All supernatants were collected and the extract volume was made up to 50 mL with the extraction solvent. Each extraction was carried out in triplicate. …

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Georgieva, M. (2018). Antioxidant capacity and anthocyanin composition of Bulgarian bilberry (Vaccinium myrtillus L.) fruits. MOJ Food Processing & Technology, 6(2). https://doi.org/10.15406/mojfpt.2018.06.00162

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