Evaluation of Anthocyanin Profiles in Various Blackcurrant Cultivars over a Three-Year Period Using a Fast HPLC-DAD Method
Anthocyanins are the most important polyphenolic substances contained in blackcurrant fruits. They are responsible for the various health benefits caused, in particular, by their high antioxidant activity. Anthocyanins derived from anthocyanidins cyanidin and delphinidin are typical for blackcurrant...
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| Principais autores: | , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI AG
2021-07-01
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| coleção: | Foods |
| Assuntos: | |
| Acesso em linha: | https://www.mdpi.com/2304-8158/10/8/1745 |
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