1. Official Methods of Analysis of the Association of Official Analysis Chemists;AOAC,2000
2. Polyphenols, anthocyanins, ascorbic acid, and radical scavenging activity of Rubus, Ribes, and Aronia;Benvenuti;J. Food Sci.,2004
3. Cornelian cherry (Cornus mas L.) as alternative species for utilization in diet, landscape architecture and pharmacy;Brindza,2005
4. Physicochemical and organoleptic properties of yogurt with cornelian cherry paste;Celik;Int. J. Food Property,2006
5. Separation, identification, quantification, and method validation of anthocyanins in botanical supplement raw materials by HPLC and HPLC–MS;Chandra;J. Agric. Food Chem.,2001