Biochemical Profiling and Chemometric Analysis of Seventeen UK-Grown Black Currant Cultivars
Author:
Affiliation:
1. Plant Science Laboratory, Cranfield University, Bedfordshire, MK43 0AL, U.K.
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf8009377
Reference47 articles.
1. Relative effects of cultivar, heat-treatment and sucrose content on the sensory properties of blackcurrant juice
2. Flavonoid glycosides and hydroxycinnamic acid esters of blackcurrants (Ribes nigrum)
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4. Different Polyphenolic Components of Soft Fruits Inhibit α-Amylase and α-Glucosidase
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