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Anthocyanin Compounds of the Persian Sour Cherry (Prunus cerasus L) as the Fruit with High Antioxidant Properties

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dc.contributor.authorMollaamin, F
dc.contributor.authorKandemirli, F
dc.contributor.authorMonajjemi, M
dc.date.accessioned2023-04-19T00:37:46Z
dc.date.available2023-04-19T00:37:46Z
dc.date.issued2022.01.01
dc.identifier.doi10.33263/BRIAC123.36963709
dc.identifier.eissn
dc.identifier.endpage3709
dc.identifier.issn2069-5837
dc.identifier.issue3
dc.identifier.startpage3696
dc.identifier.urihttps://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=dspace_ku&SrcAuth=WosAPI&KeyUT=WOS:000686898800002&DestLinkType=FullRecord&DestApp=WOS
dc.identifier.urihttps://hdl.handle.net/20.500.12597/10881
dc.identifier.volume12
dc.identifier.wosWOS:000686898800002
dc.relation.ispartofBIOINTERFACE RESEARCH IN APPLIED CHEMISTRY
dc.titleAnthocyanin Compounds of the Persian Sour Cherry (Prunus cerasus L) as the Fruit with High Antioxidant Properties
dc.typeArticle
dspace.entity.typeWos
relation.isPublicationOfWos560b3c43-cc27-451b-bc11-1b37b1946e53
relation.isPublicationOfWos.latestForDiscovery560b3c43-cc27-451b-bc11-1b37b1946e53

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