Thursday, July 29, 2010
Good News: Cooking Maintains or Increases Health Benefits of Blueberries~!
CiteULike: Cooked Blueberries: Anthocyanin and Anthocyanidin Degradation and Their Radical-Scavenging Activity: "Oliveira, C., Amaro, L. F., Pinho, O., and Ferreira, I. M. (0000). Cooked blueberries: Anthocyanin and anthocyanidin degradation and their radical-scavenging activity. Journal of Agricultural and Food Chemistry, 0(0)."
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment