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Processed bilberry productsare a valuable source of phenolics
A study published in the Journal of Food Science explores how various bilberry products (puree, infusion, liqueur, and fresh and pasteurized juices) differ in secondary metabolites as compared with the fresh fruit. For this purpose, the researchers identified phenolics with a liquid chromatography-mass spectrophotometry (LC-MS) system and compared phenolic profiles and phenolic contents in various bilberry products prepared from the s…