Effect of ripeness and postharvest storage on the evolution of color and anthocyanins in cherries (Prunus avium L.),

B. Goncalves, A.P. Silva, J. Moutinho-Pereira, E. Bacelar, E. Rosa, Anne Boye Strunge Meyer

Research output: Contribution to journalJournal articleResearchpeer-review

Original languageEnglish
JournalFood Chemistry
Volume103
Issue number3
Pages (from-to)976-984
ISSN0308-8146
Publication statusPublished - 2007

Cite this

Goncalves, B., Silva, A. P., Moutinho-Pereira, J., Bacelar, E., Rosa, E., & Meyer, A. B. S. (2007). Effect of ripeness and postharvest storage on the evolution of color and anthocyanins in cherries (Prunus avium L.), Food Chemistry, 103(3), 976-984.