Comparison of major taste compounds and antioxidative...

Food Chemistry 2016 / 06 Vol. 200

Comparison of major taste compounds and antioxidative properties of fruits and flowers of different Sambucus species and interspecific hybrids

Mikulic-Petkovsek, Maja, Ivancic, Anton, Schmitzer, Valentina, Veberic, Robert, Stampar, Franci
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Volume:
200
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2016.01.044
Date:
June, 2016
File:
PDF, 303 KB
english, 2016
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