1. Comparison of Anthocyanin Concentration in Blueberries Processed Using Hydrothermodynamic Technology and Conventional Processing Technologies. Issue 6 (13th July 2014) Authors: Satanina, V.; Kalt, W.; Astatkie, T.; Havard, P.; Martynenko, A. Journal: Journal of food process engineering Issue: Volume 37:Issue 6(2014:Dec.) Page Start: 609 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗