Changes in Chemical Composition of Red and Black Currant Fruits and Leaves During Berry Ripening
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DOI: 10.1080/15538362.2024.2322746
Abstract: ABSTRACT The composition and variations of sugars, organic acids and phenolic compounds of red and black currant fruits and leaves were studied during the last four weeks of ripening. The results showed that sugar content… read more here.
Keywords: black currant; berry ripening; red black; currant fruits ... See more keywords