Functional properties of Cornelian cherry (Cornus mas L.): a comprehensive review
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s00217-019-03313-0.pdf
Reference121 articles.
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2. Rop O, Mlcek J, Kramarova D, Jurikova T (2010) Selected cultivars of cornelian cherry (Cornus mas L.) as a new food source for human nutrition. Afr J Biotechnol 9:1205–1210. https://doi.org/10.5897/AJB10.1722
3. Yilmaz KU, Ercisli S, Zengin Y, Sengul M, Kafkas EY (2009) Preliminary characterisation of cornelian cherry (Cornus mas L.) genotypes for their physico-chemical properties. Food Chem 114:408–412. https://doi.org/10.1016/j.foodchem.2008.09.055
4. Milenkovic-Andjelkovic A, Andjelkovic M, Radovanovic A, Radovanovic B, Nikolic V (2015) Phenol composition, DPPH radical scavenging and antimicrobial activity of cornelian cherry (Cornus mas) fruit and leaf extracts. Hem Ind 69:331–337. https://doi.org/10.2298/HEMIND140216046M
5. Mamedov N, Craker LE (2004) Cornelian cherry: a prospective source for phytomedicine. Acta Hortic 629:83–86. https://doi.org/10.17660/actahortic.2004.629.10
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