Effect of pre-treatment of blue honeysuckle berries on bioactive iridoid content.
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DOI: 10.1016/j.foodchem.2017.08.049
Abstract: The aim of the study was to evaluate the effect of the different methods of preparation of the blue honeysuckle (Lonicera caerulea L. var. Kamtschatica) cv. 'Wojtek' and their influence on the iridoid content of… read more here.
Keywords: iridoid content; honeysuckle; effect; blue honeysuckle ... See more keywords