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Influence of cultivar and of conventional and organic agricultural practices on phenolic and sensory profile of blackberries (Rubus fruticosus)
Authors:Teresa Pinto  Alice Vilela  Andreia Pinto  Fernando M Nunes  Fernanda Cosme  Rosário Anjos
Affiliation:1. Biology and Environment Department, University of Trás‐os‐Montes and Alto Douro, Centre for the Research and Technology of Agro‐Environmental and Biological Sciences (CITAB), Vila Real, Portugal;2. CQ‐VR, Chemistry Research Centre 3. – 4. Vila Real, Food and Wine Chemistry Lab, Biology and Environment Department, University of Trás‐os‐Montes and Alto Douro, Vila Real, Portugal;5. Vila Real, Food and Wine Chemistry Lab, Chemistry Department, University of Trás‐os‐Montes and Alto Douro, Vila Real, Portugal
Abstract:
Keywords:blackberry chemical composition  agricultural practice  phenolic profile  antioxidant activity  sensory profile
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