Blackcurrants (Ribes nigrum): A Review on Chemistry, Processing, and Health Benefits
Author:
Affiliation:
1. Dept. of Food Science and Human NutritionUniv. of Illinois at Urbana–Champaign Urbana IL 61801 U.S.A.
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14781
Reference60 articles.
1. Fractionation and characterisation of dietary fibre from blackcurrant pomace
2. Application of HPLC–PDA–MS metabolite profiling to investigate the effect of growth temperature and day length on blackcurrant fruit
3. Impact of seasonal warming on overwintering and spring phenology of blackcurrant
4. Physical and functional properties of spray-dried powders from blackcurrant juice and extracts obtained from the waste of juice processing
5. Effect of administrating polysaccharide from black currant (Ribes nigrum L.) on atopic dermatitis in NC/Nga mice
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