Quantification of Quality Attributes, Functional Compounds and Antioxidant Capacity of Blackberry and Blackberry Wine. Journal of the American Pomological Society, [S. l.], v. 69, n. 3, p. 148–157, 2015. DOI: 10.71318/apom.2015.69.3.148. Disponível em: https://journal.americanpomological.org/index.php/jofaps/article/view/2881. Acesso em: 13 apr. 2026.