Lopes-da-Silva, M.F.Santos-Buelga, CelestinoRivas-Gonzalo, Julián C.Escribano-Bailón, M. Teresa2011-07-052011-07-052004Lopes-da-Silva, M.F.; Santos-Buelga, C.; Rivas-Gonzalo, J.C.; Escribano-Bailón, M.T. (2004). Flavan-3-ol composition of strawberries. In Polyphenols Communications 2004. XXII International Conference on Polyphenols, Helsinki. p. 629-630.http://hdl.handle.net/10198/5766During processing and storage of strawberry-derived products (jams. juices, purees, etc) a change of colour takes place from the original bright red to a brown hue. Anthocyanin transformations and browning reactions involving either phenolic compounds or reducing sugar are responsible for this change.engStrawberry varietiesFlavan-3-ol compositionHPLC-DAD-MS analysisCatechin-derived flavanolsconference object