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.
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书目信息
出版者
Nordic Association of Agricultural Scientists
其它主题
Food quality and human health
语言
英语
格式
application/pdf
类型
Conference Paper; Conference Part
2024-11-28
2025-10-26
Dublin Core
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