MUSILOVÁ, J.; TREBICHALSK½, P.; TIMORACKÁ, M.; BYSTRICKÁ, J. CULTIVAR AS ONE OF THE FACTORS AFFECTING THE ANTHOCYANIN CONTENT AND ANTIOXIDANT ACTIVITY IN STRAWBERRY FRUITS. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 2, n. special issue 1, p. 1765–1775, 2013. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/7271. Acesso em: 26 apr. 2026.