The influence of early yield on the accumulation of major taste and health-related compounds in black and red currant cultivars (Ribes spp.)

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 10, 2012, Pages 2682-2691

  Milivojevic, Jasminka ^a   Slatnar, Ana ^b   Mikulic Petkovsek, Maja ^b   Stampar, Franci ^b   Nikolic, Mihailo ^a   Veberic, Robert ^b  

^a UNIVERSITY OF BELGRADE   (Serbia)

^b UNIVERSITY OF LJUBLJANA   (Slovenia)

Author keywords

anthocyanins; crop load; flavonols; organic acids; Ribes; sugars

Indexed keywords

BLACK CURRANT; CROP LOAD; FLAVONOLS; HIGHER-DEGREE; PHENOLIC GROUPS; PRIMARY METABOLITE; RIBES; SUGAR CONTENT; TITANIA; TOTAL PHENOLIC CONTENT; TOTAL PHENOLICS; VITAMIN C;

ANTHOCYANINS; CROPS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ORGANIC ACIDS; SUGARS; TITANIUM DIOXIDE; VITAMINS;

PHENOLS;

ASCORBIC ACID; FLAVONOID; PHENOL DERIVATIVE; PLANT EXTRACT;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; GROWTH, DEVELOPMENT AND AGING; HUMAN; METABOLISM; RIBES; TASTE;

ASCORBIC ACID; FLAVONOIDS; HUMANS; PHENOLS; PLANT EXTRACTS; RIBES; TASTE;

RIBES; RIBES HUDSONIANUM; RIBES RUBRUM;

EID: 84858299541     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf204627m     Document Type: Article

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