Changes in Chemical Composition of Red and Black Currant Fruits and Leaves During Berry Ripening
The composition and variations of sugars, organic acids and phenolic compounds of red and black currant fruits and leaves were studied during the last four weeks of ripening. The results showed that sugar content increased during berry ripening in both species. In comparison, organic acids decreased...
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| Hoofdauteurs: | , , , |
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| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
Taylor & Francis Group
2024-12-01
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| Reeks: | International Journal of Fruit Science |
| Onderwerpen: | |
| Online toegang: | https://www.tandfonline.com/doi/10.1080/15538362.2024.2322746 |
| Tags: |
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