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Blackberry (Rubus ulmifolius Schott): Chemical composition, phenolic compounds and antioxidant capacity in two edible stages |
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Title: |
Blackberry (Rubus ulmifolius Schott): Chemical composition, phenolic compounds and antioxidant capacity in two edible stages |
Author: |
Schulz, Mayara Seraglio, Siluana Katia Tischer Della Betta, Fabiana Nehring, Priscila Valese, Andressa Camargo Daguer, Heitor Gonzaga, Luciano Valdemiro Costa, Ana Carolina Oliveira Fett, Roseane |
Appeared in: |
Food research international |
Paging: |
Volume 122 () nr. C pages 627-634 |
Year: |
2019 |
Contents: |
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Publisher: |
Elsevier Ltd |
Source file: |
Elektronische Wetenschappelijke Tijdschriften |
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