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Proanthocyanidins and Their Contribution to Sensory Attributes of Black Currant Juices

Oskar A Laaksonen1, Juha-Pekka Salminen1, Leenamaija Mäkilä1

  • 1†Food Chemistry and Food Development, Department of Biochemistry, and ‡Laboratory of Organic Chemistry and Chemical Biology, Department of Chemistry, University of Turku, FI-20014 Turku, Finland.

Journal of Agricultural and Food Chemistry
|May 19, 2015
PubMed

Keywords:
astringencybitternessblack currantjuice processingproanthocyanidins

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