Blackberries (Rubus ulmifolius Schott) from Calabria (Italy): a comprehensive characterisation
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s00217-021-03922-8.pdf
Reference50 articles.
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3. Du XF, Kurnianta A, McDaniel M, Finn CE, Qian MC (2010) Flavour profiling of ‘Marion’ and thornless blackberries by instrumental and sensory analysis. Food Chem 121:1080–1088
4. Du X, Finn CE, Qian MC (2010) Volatile composition and odour-activity value of thornless ‘Black Diamond’ and ‘Marion’ blackberries. Food Chem 119:1127–1134
5. Meret M, Brat P, Mertz C, Lebrun M, Günata Z (2011) Contribution to aroma potential of Andean blackberry (Rubus glaucus Benth.). Food Res Int 44:54–60
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