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Content of bioactive compounds and their contribution to antioxidant capacity during ripening of pineapple (Ananas comosus L.) cv Esmeralda. J. Appl. Bot. Food Qual. [Internet]. 2018 Mar. 21 [cited 2024 May 3];91:61-8. Available from: https://test.ojs.openagrar.de/index.php/JABFQ/article/view/7153