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

Journal of Berry Research

Volumn 6, Issue 3, 2016, Pages 333-343

  Lucia, Kucelova ^a   Olga, Grygorieva ^b   Eva, Ivanišová ^a   Terentjeva, Margarita ^c   Ján, Brindza ^a  

^a SLOVAK UNIVERSITY OF AGRICULTURE IN NITRA   (Slovakia)

^b INSTITUTE OF HYDROBIOLOGY   (Ukraine)

^c LATVIA UNIVERSITY OF AGRICULTURE   (Latvia)

Author keywords

anthocyanin; Antioxidant; ascorbic acid; black mulberry; pH; sugar

Indexed keywords

EID: 84988646722     PISSN: 18785093     EISSN: 18785123     Source Type: Journal    
DOI: 10.3233/JBR-160141     Document Type: Article

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