Effect of bruising and aging on the alcohol-insoluble solids of red tart cherries

Autor:	George R. Schacterle, Richard H. Golder, Shelia M. Levin, Robert L. Pollack
Rok vydání:	1972
Předmět:	chemistry.chemical_compound Chemistry Alcohol General Chemistry Food science General Agricultural and Biological Sciences
Zdroj:	Journal of Agricultural and Food Chemistry. 20:680-682
ISSN:	1520-5118 0021-8561
DOI:	10.1021/jf60181a018
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::14e10f1914ea4930339ee552dfe9171c https://doi.org/10.1021/jf60181a018 Zobrazit plný text záznamu