References:


Ballinger, W.E, Maness, E.P and Ballington, J.R, Anthocyanin and Total Flavanol Content of Vaccinium Stamineum L. Fruit, Scientia Horticulture, 15:173-178 (1981)

Cho M.J, Howard L R, Prior R.L and Clark, J.R , Flavanol glycosides and antioxidant capacity of various blackberry and blueberry genotyoes determined by high-performances liquid chromatography/mass spectrometry. J. Sci Food Agric 85:2149-2158 (2005)

Mason, S, Bekhit, A, E, Sun, Bo, Nutritional Value and Antioxidants in Four Blueberry Varities,(2007)

Prior R. L,Cao, G, Martin A, Sofic E,McEwen J, O’Brien, C, Lischner, N, Ehlenfeldt M,,Kalt W, Krewer G,and Mainland C,M, Antioxidant Capacity As Influenced by Total Phenolic and Anthocyanin Content, Maturity,and Variety of Vaccinium Species J. Agric. Food Chem. 1998, 46, 2686-2693

Rossi, M, Giussani E, Morelli, R, Scalzo, R.L,. Nani R C and Torreggiani Danila Effect of fruit blanching on phenolics and radical scavenging activity of highbush blueberry juice, Food Research International Volume 36,Pages 999-1005(2003)

Riihinen K, Jaakola L, Ka¨renlampi S, Hohtola A, Organ-speci.c distribution of phenolic compounds in bilberry (Vaccinium myrtillus) and ‘northblue’ blueberry (Vaccinium corymbosum x V. angustifolium) J.foodchem 2008.01.057, Food Chemistry (2008)

Website: The George Matjlan Foundation (2008), Link:www.whfoods.comWebsite: US Highbush Blueberry Council (USHBC) Visit Website:www.blueberry.org

Website: Pennigton Nutrition Series Volume 2, (2007): Healthier lives through education in nutrition and preventive medicine, Pennington Biomedical Research Centre Available at: www.pbrc.edu