Sweet and Tart Cherries
Author:
Publisher
Wiley-Blackwell
Reference45 articles.
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2. Sour cherry (Prunus cerasus L.) Anthocyanins as ingredients for functional foods;Blando;J Biomed Biotechnol,2004
3. Analytical characterization and the impact of ageing on anthocyanin composition and degradation in juices from five sour cherry cultivars;Bonerz;Eur Food Res Technol,,2006
Cited by 3 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Carboxymethylcellulose hydrogels: Effect of its different amount on preservation of tart cherry anthocyanins and polyphenols;Current Plant Biology;2021-12
2. Quality and Nutritional Compounds of Prunus Cerasus L. Var. Austera Fruit Grown in Central Italy;HortScience;2019-06
3. Development of apple chips technology;Heat and Mass Transfer;2018-05-26
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