(Q104938516)

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Changes of anthocyanins and hydroxycinnamic acids affecting the skin colour during maturation of sweet cherries (Prunus avium L.)

scientific article published on 22 September 2003

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Changes of anthocyanins and hydroxycinnamic acids affecting the skin colour during maturation of sweet cherries (Prunus avium L.) (English)

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http://api.crossref.org/works/10.1016%2Fs0023-6438%2803%2900143-9

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3'-O-methylcyanidin 3-O-beta-D-glucoside

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inferred from

reverse claim

3-p-Coumaroylquinic acid

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inferred from

reverse claim

pelargonidin 3-O-rutinoside

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inferred from

reverse claim

cyanidin 3-O-β-D-glucoside

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1 reference

1 reference

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Peonidin 3-O-rutinoside

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B. Mozetič

1

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P. Trebše

series ordinal

2

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M. Simčič

series ordinal

3

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J. Hribar

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4

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publication date

22 September 2003

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published in

Lebensmittel-Wissenschaft & Technologie

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volume

37

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issue

1

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page(s)

123-128

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cites work

Physicochemical and sensory fruit characteristics of two sweet cherry cultivars after cool storage

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retrieved

7 January 2021

Characterization, Quantitation, and Distribution of Anthocyanins and Colorless Phenolics in Sweet Cherries

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retrieved

7 January 2021

Physicochemical Characteristics of Selected Sweet Cherry Cultivars

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reference URL

https://api.crossref.org/works/10.1016%2FS0023-6438%2803%2900143-9

retrieved

7 January 2021

Identifiers

DOI

10.1016/S0023-6438(03)00143-9

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(Q104938516)

Changes of anthocyanins and hydroxycinnamic acids affecting the skin colour during maturation of sweet cherries (Prunus avium L.)

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