High variability in anthocyanin contents between different blackcurrant varieties
2010
Hellström, Jarkko | Hietaranta, Tarja | Karhu, Saila | Mattila, Pirjo | Tiirikka, Timo | Veteläinen, Merja | Niemeläinen, O. | Kiviharju, E.
The results confirm that blackcurrant is a good source of anthocyanins. However, remarkable variation in the anthocyanin content between varieties is evident. The anthocyanin profile is always dominated by four major anthocyanins, yet some variation appears in their relative proportions. The high anthocyanin content is usually most desirable in the blackcurrant products and this study shows that the choice of variety may have a great impact on it.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل International Centre for Research in Organic Food Systems