Orosensory Profiles and Chemical Composition of Black Currant (Ribes nigrum) Juice and Fractions of Press Residue
Author:
Affiliation:
1. Department of Biochemistry and Food Chemistry
2. Functional Foods Forum
3. The Kevo Subarctic Research Institute
4. University of Turku, Turku 20014, Finland
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf803884y
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5. Screening of selected flavonoids and phenolic acids in 19 berries
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