1. Anthocyanins and antioxidant capacities of six Chilean berries by HPLC–HR-ESI-ToF-MS. (1st June 2015) Authors: Ramirez, Javier E.; Zambrano, Ricardo; Sepúlveda, Beatriz; Kennelly, Edward J.; Simirgiotis, Mario J. Journal: Food chemistry Issue: Volume 176(2015) Page Start: 106 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗