Main quality attributes and antioxidants in Hungarian sour cherries: Identification of genotypes with enhanced functional properties

International Journal of Food Science and Technology

Volumn 45, Issue 2, 2010, Pages 395-402

  Papp, Nóra ^a,d   Szilvássy, Blanka ^a   Abrankó, László ^a   Szabó, Tibor ^c   Pfeiffer, Péter ^b   Szabó, Zoltán ^d   Nyéki, József ^d   Ercisli, Sezai ^e   Stefanovits Bányai, Éva ^a   Hegedüs, Attila ^b  

^a Institute of Entrepreneurship and Innovation   (Hungary)

^b CUB   (Hungary)

^c Research and Extension Centre for Fruit Growing   (Hungary)

^d UNIVERSITY OF DEBRECEN   (Hungary)

^e ATATÜRK UNIVERSITY   (Turkey)

Author keywords

Antioxidant capacity; Fruit quality; Prunus cerasus L.; Sour cherry; Sugars; Total anthocyanins; Total phenolics; Vitamin C

Indexed keywords

ANTIOXIDANT CAPACITY; FRUIT QUALITY; PRUNUS CERASUS L.; SOUR CHERRY; TOTAL ANTHOCYANINS; TOTAL PHENOLICS; VITAMIN C;

BIOCHEMISTRY; FRUITS; GLUCOSE; PHENOLS; PLANTS (BOTANY);

ANTHOCYANINS;

PRUNUS; PRUNUS CERASUS;

EID: 78149367374     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2009.02168.x     Document Type: Article

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