- Antioxidant Activity
Changes of flavonoid content and antioxidant capacity in blueberries after illumination with UV-C
Food chemistry, v. 117,.3 pp. 426.
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The U.S. Highbush Blueberry Council (USHBC) funds research studies that are grounded in sound science, use rigorous methodology, and are conducted by autonomous researchers at well-established institutions. All published research is submitted to peer-reviewed journals by the researcher, independent of the USHBC.
Wang, Chien Y., Chen, Chi-Tsun, Wang, Shiow Y.
Food chemistry, v. 117,.3 pp. 426.
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Read More*USHBC provided funding and/or product for the study.
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