Lingli Zhang
School of Tea and Food Science, Anhui Agricultural University, 130 West Changjiang Road, Hefei, Anhui, China
LiveDNA: 86.6094
Na Li
School of Tea and Food Science, Anhui Agricultural University, 130 West Changjiang Road, Hefei, Anhui, China
Xueling Gao
School of Tea and Food Science, Anhui Agricultural University, 130 West Changjiang Road, Hefei, Anhui, China
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How to cite this article
Lingli Zhang, Na Li and Xueling Gao, 2016. Phenolic Compounds and Antioxidant Activity of Wines Fermented Using Ten Blueberry Varieties. American Journal of Food Technology, 11: 291-297.
DOI: 10.3923/ajft.2016.291.297
URL: https://scialert.net/abstract/?doi=ajft.2016.291.297
DOI: 10.3923/ajft.2016.291.297
URL: https://scialert.net/abstract/?doi=ajft.2016.291.297