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

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

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 107, May 2018, Pages 509-517

Zhou Fang, Wang Tao, Zhang Bolin, Zhao Hongfei,