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Physical and phytochemical composition of 23 Portuguese sweet cherries as conditioned by variety (or genotype)

Ana C Gonçalves1, Gonçalo Campos1, Gilberto Alves1

  • 1CICS-UBI - Health Sciences Research Center, University of Beira Interior, Covilhã, Portugal.

Food Chemistry
|August 2, 2020
PubMed

Keywords:
AnthocyaninsPhenolicsPhysicochemical qualityPrunus aviumSweet cherry

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