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2020•Food ChemistryRequires access

The impact of ultrasonic treatment on blueberry wine anthocyanin color and its In-vitro anti-oxidant capacity

Xusheng Li, Lei Zhang, Ziyao Peng, Yaqi Zhao, Kaiyun Wu, Nan Zhou, Yin Yan, Hosahalli S. Ramaswamy, Jianxia Sun, Weibin Bai

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Key concepts: Wine, Anthocyanin, Wine color, Food science, Aging of wine, Chemistry, Flavor, Pigment

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The impact of ultrasonic treatment on blueberry wine anthocyanin color and its In-vitro anti-oxidant capacity — Research Paper | ScholarLens