SCOPUS 정보 검색 플랫폼

Volumn 216, Issue 3, 2003, Pages 212-216

Influence of harvest year and harvest time on soluble solids, titrateable acid, anthocyanin content and aroma components in sour cherry (Prunus cerasus L. cv. "Stevnsbær")

(3) Poll, Leif a Petersen, Morten Barixtofte a Nielsen, Ghita Studsgaard a

a UNIVERSITY OF COPENHAGEN (Denmark)

Author keywords

Acid; Anthocyanin; Aroma; Harvest time; Sour cherry; Sugar

Indexed keywords

ALCOHOLS; HARVESTING; ORGANIC ACIDS; PROTEINS; SUGAR (SUCROSE); VOLATILE ORGANIC COMPOUNDS; WINE;

HARVEST TIME; SOUR CHERRY;

FRUITS;

PRUNUS; PRUNUS CERASUS;

EID: 1542581534 PISSN: 14382377 EISSN: None Source Type: Journal
DOI: 10.1007/s00217-002-0641-8 Document Type: Article

Times cited : (47)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.