Morphological and Biochemical Characterization of Wild Sour Cherry (Prunus cerasus L.) Germplasm
Author:
Publisher
Springer Science and Business Media LLC
Subject
Horticulture
Link
https://link.springer.com/content/pdf/10.1007/s10341-022-00656-z.pdf
Reference40 articles.
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4. Blando F, Gerardi C, Nicoletti I (2004) Sour cherry (Prunus cerasus L.) anthocyanins as ingredients for functional foods. J Biomed Biotechnol. https://doi.org/10.1155/S1110724304404136
5. Bonerz D, Wurth K, Dietrich HW (2007) Analytical characterization and the impact of ageing on anthocyanin composition and degradation in juices from five sour cherry cultivars. Eur Food Res Technol 224:355–364
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