Blackberry (Rubus ulmifolius Schott): Chemical composition, phenolic compounds and antioxidant capacity in two edible stages
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| Description | scientific article published on 15 January 2019 |
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author: Ana Carolina Oliveira Costa Luciano Valdemiro Gonzaga Roseane Fett Priscila Nehring Andressa Camargo Valese Fabiana Della Betta Mayara Schulz Heitor Daguer Siluana Katia Tischer Seraglio |
| Publication date | January 15, 2019 |
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