Open Access
Anthocyanins, Phenols, and Antioxidant Activity of Sour Cherry Puree Extracts and their Stability During Storage
Publication type: Journal Article
Publication date: 2014-03-04
scimago Q1
wos Q2
SJR: 0.736
CiteScore: 7.1
Impact factor: 3.9
ISSN: 10942912, 15322386
Food Science
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Metrics
32
Total citations:
32
Citations from 2025:
2
(6.25%)
Cite this
GOST |
RIS |
BibTex |
MLA
Cite this
GOST
Copy
Kopjar M., Orsolic M., Pilizota V. Anthocyanins, Phenols, and Antioxidant Activity of Sour Cherry Puree Extracts and their Stability During Storage // International Journal of Food Properties. 2014. Vol. 17. No. 6. pp. 1393-1405.
GOST all authors (up to 50)
Copy
Kopjar M., Orsolic M., Pilizota V. Anthocyanins, Phenols, and Antioxidant Activity of Sour Cherry Puree Extracts and their Stability During Storage // International Journal of Food Properties. 2014. Vol. 17. No. 6. pp. 1393-1405.
Cite this
RIS
Copy
TY - JOUR
DO - 10.1080/10942912.2012.714027
UR - https://doi.org/10.1080/10942912.2012.714027
TI - Anthocyanins, Phenols, and Antioxidant Activity of Sour Cherry Puree Extracts and their Stability During Storage
T2 - International Journal of Food Properties
AU - Kopjar, Mirela
AU - Orsolic, Martina
AU - Pilizota, Vlasta
PY - 2014
DA - 2014/03/04
PB - Taylor & Francis
SP - 1393-1405
IS - 6
VL - 17
SN - 1094-2912
SN - 1532-2386
ER -
Cite this
BibTex (up to 50 authors)
Copy
@article{2014_Kopjar,
author = {Mirela Kopjar and Martina Orsolic and Vlasta Pilizota},
title = {Anthocyanins, Phenols, and Antioxidant Activity of Sour Cherry Puree Extracts and their Stability During Storage},
journal = {International Journal of Food Properties},
year = {2014},
volume = {17},
publisher = {Taylor & Francis},
month = {mar},
url = {https://doi.org/10.1080/10942912.2012.714027},
number = {6},
pages = {1393--1405},
doi = {10.1080/10942912.2012.714027}
}
Cite this
MLA
Copy
Kopjar, Mirela, et al. “Anthocyanins, Phenols, and Antioxidant Activity of Sour Cherry Puree Extracts and their Stability During Storage.” International Journal of Food Properties, vol. 17, no. 6, Mar. 2014, pp. 1393-1405. https://doi.org/10.1080/10942912.2012.714027.