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Updated: May 12, 2026

Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry
05:29

Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry

Published on: June 9, 2021

Impact of pectin type on the storage stability of black currant (Ribes nigrum L.) anthocyanins in pectic model

M Buchweitz1, M Speth, D R Kammerer

  • 1Hohenheim University, Institute of Food Science and Biotechnology, Chair Plant Foodstuff Technology, Garbenstrasse 25, D-70599 Stuttgart, Germany. maria.buchweitz@uni-hohenheim.de

Food Chemistry
|April 9, 2013
PubMed

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