Characterization and Quantification of Non-anthocyanin Phenolic Compounds in White and Blue Bilberry (Vaccinium myrtillus) Juices and Wines Using UHPLC-DAD-ESI-QTOF-MS.

The non-anthocyanin phenolic compounds in juice and wine produced from fruits of white bilberry, a non-pigmented mutant of Vaccinium myrtillus, and blue bilberry (pigmented variety) were analyzed u...