PAPP, N. Et Al. 2010. Main quality attributes and antioxidants in Hungarian sour cherries: identification of genotypes with enhanced functional properties. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.45, no.2 , 395-402.

PAPP, N., SZILVASSY, B., ABRANKO, L., SZABO, T., Pfeiffer, P., SZABO, Z., ... NYEKI, J.(2010). Main quality attributes and antioxidants in Hungarian sour cherries: identification of genotypes with enhanced functional properties. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.45, no.2, 395-402.

PAPP, Nora Et Al. "Main quality attributes and antioxidants in Hungarian sour cherries: identification of genotypes with enhanced functional properties," INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.45, no.2, 395-402, 2010

PAPP, Nora Et Al. "Main quality attributes and antioxidants in Hungarian sour cherries: identification of genotypes with enhanced functional properties." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.45, no.2, pp.395-402, 2010

PAPP, N. Et Al. (2010) . "Main quality attributes and antioxidants in Hungarian sour cherries: identification of genotypes with enhanced functional properties." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.45, no.2, pp.395-402.

@article{article, author={Nora PAPP Et Al. }, title={Main quality attributes and antioxidants in Hungarian sour cherries: identification of genotypes with enhanced functional properties}, journal={INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY}, year=2010, pages={395-402} }