HPLC-Mass spectrometry analysis of phenolics comparing traditional bilberry and blueberry liqueurs
Author:
Funder
Javna Agencija za Raziskovalno Dejavnost RS
Publisher
Elsevier BV
Subject
Food Science
Reference27 articles.
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3. Seasonal variations of the phenolic constituents in bilberry (Vaccinium myrtillus L.) leaves, stems and fruits, and their antioxidant activity;Bujor;Food Chemistry,2016
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