| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 9487405 | Food Research International | 2005 | 6 Pages |
Abstract
Petunidin derivatives were detected in all varieties except Highland Burgundy Red, where pelargonidin was found to be the only anthocyanidin. Malvidin was the predominant aglycon of the variety Vitelotte. Of the four selected cultivars, Shetland Black was the only one containing minor amounts of peonidin derivatives.
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Food Science
Authors
S. Eichhorn, P. Winterhalter,