دورية أكاديمية
The effect of strawberry ripeness on the content of polyphenols, cinnamates, L-ascorbic and carboxylic acids
| العنوان: | The effect of strawberry ripeness on the content of polyphenols, cinnamates, L-ascorbic and carboxylic acids |
|---|---|
| المؤلفون: | Fecka, Izabela, Nowicka, Agnieszka, Kucharska, Alicja Z., Sokół-Łętowska, Anna |
| المساهمون: | Uniwersytet Medyczny im. Piastów Slaskich we Wroclawiu |
| المصدر: | Journal of Food Composition and Analysis ; volume 95, page 103669 ; ISSN 0889-1575 |
| بيانات النشر: | Elsevier BV |
| سنة النشر: | 2021 |
| المجموعة: | ScienceDirect (Elsevier - Open Access Articles via Crossref) |
| مصطلحات موضوعية: | Food Science |
| نوع الوثيقة: | article in journal/newspaper |
| اللغة: | English |
| DOI: | 10.1016/j.jfca.2020.103669 |
| الإتاحة: | https://doi.org/10.1016/j.jfca.2020.103669Test https://api.elsevier.com/content/article/PII:S0889157520313740?httpAccept=text/xmlTest https://api.elsevier.com/content/article/PII:S0889157520313740?httpAccept=text/plainTest |
| حقوق: | https://www.elsevier.com/tdm/userlicense/1.0Test/ |
| رقم الانضمام: | edsbas.18F3F094 |
| قاعدة البيانات: | BASE |
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