Publication | Closed Access
Phenolic content and antioxidant capacity of tropical highland blackberry (Rubus adenotrichus Schltdl.) during three edible maturity stages
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Citations
29
References
2009
Year
PolyphenolicsEdible Maturity StagesBotanyPhenolic ContentRipeningPost-harvest PhysiologyPhytochemicalTropical Highland BlackberryOxidative Stress
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