Wang, S Y <br/><br/>
Antioxidant capacity in cranberry is influenced by cultivar and storage temperature.  [electronic resource] 

 -  Journal of agricultural and food chemistry  Feb 2001 
 - 969-74 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article 
<br/><br/><label>ISSN: </label>0021-8561 
<br/><br/><label>Standard No.: </label>10.1021/jf001206m  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Anthocyanins--analysis<br/>Antioxidants--analysis<br/>Food Handling<br/>Fruit--chemistry<br/>Phenols--analysis<br/>Species Specificity<br/>Time Factors