Sensory, chemical and gas chromatographic evaluation of five raspberry cultivars-Reference-Cited by-同舟云学术

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Sensory, chemical and gas chromatographic evaluation of five raspberry cultivars

Published:1993-01 Issue:6 Volume:26 Page:443-449
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Shamaila Mawele,Skura Brent,Daubeny Hugh,Anderson Angela

Publisher

Elsevier BV

Subject

Food Science

Reference25 articles.

1. Comparison of the physical, chemical and sensory characteristics of five raspberry cultivars evaluated fresh and frozen;Bushway;Fruit Var. J.,1992

2. ‘Chilliwack’ and ‘Comox’ red raspberries;Daubeny;HortScience,1987

3. ‘Tulameem’ red raspberries;Daubeny;HortScience,1991

4. Multivariate Analysis. Methods and Application;Dillon,1984

5. Aroma quality evaluation of tomatoes, apples, and strawberries;Dirinck;J. Agric. Food Chem.,1977

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2. Sensory and instrumental analysis of eight genotypes of red raspberry (Rubus idaeus L.) fruits;Journal of Berry Research;2019-08-28

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4. Raspberry Fruit Chemistry in Relation to Fruit Quality and Human Nutrition;Raspberry;2018

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