The effect of strawberry ripeness on the content of polyphenols, cinnamates, L-ascorbic and carboxylic acids
Izabela Fecka, Agnieszka Nowicka, Alicja Z. Kucharska, Anna Sokół‐Łętowska
Topics & Concepts
CinnamatesFlavonolsAscorbic acidChemistryRipeningPolyphenolFood scienceRipenessCinnamic acidPhenolsBotanyHorticultureOrganic chemistryAntioxidantBiologyPhytochemicals and Antioxidant ActivitiesBerry genetics and cultivation researchBotanical Research and Applications