Biological properties of black mulberry-derived food products (Morus nigra L.)-Reference-Cited by-同舟云学术

Biological properties of black mulberry-derived food products (Morus nigra L.)

Published:2016-09-14 Issue:3 Volume:6 Page:333-343
ISSN:1878-5093
Container-title:Journal of Berry Research
language:
Short-container-title:JBR

Author:

Kucelova Lucia¹,Grygorieva Olga²,Ivanišová Eva³,Margarita Terentjeva⁴,Brindza Ján¹

Affiliation:

1. Institute of Biodiversity Conservation and Biosafety, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Slovakia

2. M.M. Gryshko National Botanical Garden of Ukraine of National Academy of Sciences, Kyiv, Ukraine

3. Department of Plant Storage and Processing, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Slovakia

4. Institute of Food, Environmental Hygiene, Faculty of Veterinary Medicine Latvia University of Agriculture, Jelgava, Latvia

Publisher

IOS Press

Subject

Horticulture,Plant Science,Soil Science,Agronomy and Crop Science,Biochemistry,Food Science

Reference39 articles.

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2. Effects of heating method and conditions on the quality attributes of black mulberry (Morus nigra) juice concentrate;Hojjatpanah;Int J Food Sci Technol,2011

3. Phytochemical content of some black (Morus nigra L.) and purple (Morus rubra L.) mulberry genotypes;Ercisli;Food Technol Biotechnol,2010

4. Molecular characterization of mulberry accessions in Turkey by AFLP markers;Kafkas;J Amer Soc Hort Sci,2008

5. Black mulberry and its importance in CHKO Štiavnické vrchy;Benčat’;Proceedings of the seminar on the 20th anniversary of the declaration of the CHKO Štiavnické vrchy. Banská Štiavnica: CHKO Štiavnické vrchy,1999

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