Changes of anthocyanins and hydroxycinnamic acids affecting...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2004 Vol. 37; Iss. 1

Changes of anthocyanins and hydroxycinnamic acids affecting the skin colour during maturation of sweet cherries (Prunus avium L.)

B. Mozetič, P. Trebše, M. Simčič, J. Hribar
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Volume:
37
Year:
2004
Language:
english
DOI:
10.1016/s0023-6438(03)00143-9
File:
PDF, 158 KB
english, 2004
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