Publication | Closed Access

Postharvest stability of antioxidant compounds in hawthorn and cornelian cherries at room and refrigerator temperatures—Comparison with blackberries, white and red grapes

Food ChemistryBotanyAntioxidant CompoundsRed GrapesPost-harvest PhysiologyPostharvest StabilityPlant PhysiologyHorticultural ScienceOxidative Stress