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Journal of Biomedicine and Biotechnology
Volume 2004 (2004), Issue 5, Pages 253-258
http://dx.doi.org/10.1155/S1110724304404136
Research article

Sour Cherry (Prunus cerasus L) Anthocyanins as Ingredients for Functional Foods

1Istituto di Scienze delle Produzioni Alimentari, CNR, Lecce 73100, Italy
2Istituto di Metodologie Chimiche, CNR, Area della Ricerca Roma 1, 00015 Montelibretti, Roma, Italy

Received 19 April 2004; Revised 10 June 2004; Accepted 15 June 2004

Copyright © 2004 Hindawi Publishing Corporation. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Federica Blando, Carmela Gerardi, and Isabella Nicoletti, “Sour Cherry (Prunus cerasus L) Anthocyanins as Ingredients for Functional Foods,” Journal of Biomedicine and Biotechnology, vol. 2004, no. 5, pp. 253-258, 2004. doi:10.1155/S1110724304404136