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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Detalles Bibliográficos
Autores principales: Šimerdová, Barbora, Bobríková, Michaela, Lhotská, Ivona, Kaplan, Jiří, Křenová, Alena, Šatínský, Dalibor
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8394496/
https://www.ncbi.nlm.nih.gov/pubmed/34441523
http://dx.doi.org/10.3390/foods10081745

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8394496/
https://www.ncbi.nlm.nih.gov/pubmed/34441523
http://dx.doi.org/10.3390/foods10081745

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