Biochemical Properties of the Fresh and Frozen Black Currants and Juices
Author:
Affiliation:
1. Faculty of Agriculture, University of Belgrade, Belgrade, Serbia.
2. Dr Josif Pancic Institute for Medicinal Plants Research, Belgrade, Serbia.
Publisher
Mary Ann Liebert Inc
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Link
http://www.liebertpub.com/doi/pdf/10.1089/jmf.2011.0256
Reference35 articles.
1. The Effect of Fruit and Vegetable Intake on Risk for Coronary Heart Disease
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4. Relative effects of cultivar, heat-treatment and sucrose content on the sensory properties of blackcurrant juice
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