Addition of sucrose during the blueberry heating process is good or bad? Evaluating the changes of anthocyanins/anthocyanidins and the anticancer ability in HepG-2 cells (Q88179248)

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scientific article published on 06 March 2018
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English
Addition of sucrose during the blueberry heating process is good or bad? Evaluating the changes of anthocyanins/anthocyanidins and the anticancer ability in HepG-2 cells
scientific article published on 06 March 2018

    Statements

    title
    Addition of sucrose during the blueberry heating process is good or bad? Evaluating the changes of anthocyanins/anthocyanidins and the anticancer ability in HepG-2 cells (English)
    1 reference
    stated in
    Europe PubMed Central
    PubMed publication ID
    29580514
    reference URL
    https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:29580514%20AND%20SRC:MED&resulttype=core&format=json
    retrieved
    21 March 2020

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