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European Food Research and Technology

Volumn 209, Issue 3-4, 1999, Pages 251-256

The influence of storage on aroma, soluble solids, acid and colour of sour cherries (Prunus cerasus L.) cv. Stevnsbær

(2) Petersen, M B a Poll, L a

a UNIVERSITY OF COPENHAGEN (Denmark)

Author keywords

Anthocyanin; Aroma; Sour cherry; Storage; Sugar

Indexed keywords

EID: 0347144026 PISSN: 14382377 EISSN: 14382385 Source Type: Journal
DOI: 10.1007/s002170050488 Document Type: Article

Times cited : (26)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.