| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539324 | Food Chemistry | 2011 | 8 Pages |
Abstract
⺠Polyphenol content in the European blackcurrant juices was studied extensively. ⺠Advanced methods were used for various polyphenol compounds. ⺠Polyphenol content in the commercial blackcurrant juices was highly variable. ⺠Significant between-country and within-country variations were demonstrated. ⺠Our data implicates variable intake of blackcurrant juice polyphenols to Europeans.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Pirjo H. Mattila, Jarkko Hellström, Gordon McDougall, Gary Dobson, Juha-Matti Pihlava, Timo Tiirikka, Derek Stewart, Reijo Karjalainen,