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Effect of ripening temperature on the chemical composition of lingonberries (Vaccinium vitis-idaea L.) of northern and southern origin

dc.contributor.authorAmundsen, M.
dc.contributor.authorJaakola, Laura
dc.contributor.authorAaby, Kjersti
dc.contributor.authorMartinussen, Inger
dc.contributor.authorKelanne, N.
dc.contributor.authorTuominen, S.
dc.contributor.authorLaaksonen, O.
dc.contributor.authorYang, B.
dc.contributor.authorHykkerud, Anne Linn
dc.date.accessioned2023-05-12T12:39:49Z
dc.date.available2023-05-12T12:39:49Z
dc.date.created2023-05-04T12:42:57Z
dc.date.issued2023
dc.identifier.citationFood Research International. 2023, 167 .
dc.identifier.issn0963-9969
dc.identifier.urihttps://hdl.handle.net/11250/3067806
dc.language.isoeng
dc.titleEffect of ripening temperature on the chemical composition of lingonberries (Vaccinium vitis-idaea L.) of northern and southern origin
dc.title.alternativeEffect of ripening temperature on the chemical composition of lingonberries (Vaccinium vitis-idaea L.) of northern and southern origin
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionpublishedVersion
dc.source.pagenumber0
dc.source.volume167
dc.source.journalFood Research International
dc.identifier.doi10.1016/j.foodres.2023.112738
dc.identifier.cristin2145453
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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