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Volumn 217, Issue , 2017, Pages 189-196

Changes in physicochemical properties of mulberry fruits (Morus alba L.) during ripening

Author keywords

Anthocyanin; Antioxidant activity; Maturity; Mulberry; Phenolic acid; Polyphenol

Indexed keywords

AMINO ACID; ANTIOXIDANT; CHEMICAL COMPOUND; DECIDUOUS TREE; FRUIT; PHENOLIC COMPOUND; PHYSICOCHEMICAL PROPERTY; PIGMENT; POLYMER; PROTEIN; PUBLIC HEALTH; RIPENING; SUGAR;

EID: 85011831859     PISSN: 03044238     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.scienta.2017.01.042     Document Type: Article
Times cited : (75)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.