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Quality characteristics of strawberry genotypes at different maturation stages

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dc.contributor.authorKoşar, Müberra
dc.contributor.authorBaşer, K. Hüsnü Can
dc.contributor.authorS. Paydaş
dc.contributor.authorSalih Kafkas
dc.contributor.authorK. Hüsnü Can Başer
dc.contributor.orcid0000-0003-3412-5971
dc.contributor.orcid0000-0002-1559-998X
dc.contributor.orcid0000-0002-9037-4764
dc.contributor.orcid0000-0003-2710-0231
dc.date.accessioned2025-11-13T09:00:44Z
dc.date.issued2006-01-19
dc.identifier.doihttps://doi.org/10.1016/j.foodchem.2005.12.005
dc.identifier.endpage1236
dc.identifier.issn0308-8146
dc.identifier.issue3
dc.identifier.openalexW1982579531
dc.identifier.startpage1229
dc.identifier.urihttps://hdl.handle.net/11421/200
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2005.12.005
dc.identifier.volume100
dc.language.isoen
dc.relation.ispartofFood Chemistry
dc.rightsrestrictedAccess
dc.subjectTitratable acid
dc.subjectRipening
dc.subjectAscorbic acid
dc.subjectCultivar
dc.subjectChemistry
dc.subjectTaste
dc.subjectComposition (language)
dc.subjectChemical composition
dc.subjectHybrid
dc.subjectFood science
dc.subjectHorticulture
dc.subjectOrganoleptic
dc.subjectTotal dissolved solids
dc.subjectBotany
dc.subjectBiology
dc.subjectOrganic chemistry
dc.titleQuality characteristics of strawberry genotypes at different maturation stages
dc.typeArticle
dspace.entity.typePublication
local.authorid.openalexA5086511059
local.authorid.openalexA5030445507

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