Sensory and instrumental analysis of eight genotypes of red raspberry (Rubus idaeus L.) fruits
Author:
Affiliation:
1. Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, Norway
2. Graminor Ltd., Leikanger, Norway
3. NIBIO, Norwegian Institute of Bioeconomy Research, Norway
Publisher
IOS Press
Subject
Horticulture,Plant Science,Soil Science,Agronomy and Crop Science,Biochemistry,Food Science
Reference27 articles.
1. Preference mapping of frozen and fresh raspberries;Villamor;Journal of Food Science,2013
2. Quality and chemical composition of ten red raspberry (Rubus idaeus L;Mazur;) genotypes during three harvest seasons. Food Chem,2014
3. Influence of postflowering temperature on fruit size and chemical composition of Glen Ample raspberry (Rubus idaeus L;Remberg;). Journal of Agricultural and Food Chemistry,2010
4. Sensory, chemical and gas chromatographic evaluation of 5 raspberry cultivars;Shamaila;Food Research International,1993
5. Raspberry fruit quality changes during ripening and storage as assessed by colour, sensory evaluation and chemical analyses;Stavang;Sci Hortic-Amsterdam,2015
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