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Fruit by-products are rich sources of procyanidins and anthocyanins known for potential health benefits. Freeze dried blueberry pomace and grape pomace were heated in a forced air oven at 40, 60, 105, and 125°C for 72, 48, 16, and 8h respectively, to study the stability of procyanidins and total anthocyanins. Heating decreased procyanidin concentrations significantly (p<0.05) in both blueberry...
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