A comparison of the flavonol content and composition in dessert, cooking and cider-making apples; distribution within the fruit and effect of juicing
Year: 1999
Type: article
Source: Food Chemistry
Authors: K.R Price, T Prosser, A.M.F Richetin, M.J.C Rhodes
Institutions: Norwich Research Park, Quadram Institute
Language: English
Subfield: Biochemistry (medical)
Field: Medicine
Domain: Health Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W1963597307