[The phenolics of fruits. VI. The phenolics of currants, gooseberries and blueberries. Changes in phenolic acids and catechins during development of black currants (author's transl)].

@article{Sthr1975ThePO,
  title={[The phenolics of fruits. VI. The phenolics of currants, gooseberries and blueberries. Changes in phenolic acids and catechins during development of black currants (author's transl)].},
  author={Hans St{\"o}hr and Kathrin Herrmann},
  journal={Zeitschrift fur Lebensmittel-Untersuchung und -Forschung},
  year={1975},
  volume={159 1},
  pages={31-7}
}
Black, red, and white currants, gooseberries and cultivated blueberries contained only small amounts of catechins (total up to 30 mg per kg). Hydroxycinnamic acid derivatives, especially of caffeic and p-coumaric acid, occured mostly in higher concentrations. Furthermore, 4-hydroxygenzoic acid, protocatechuic acid and gallic acid were found after hydrolysis in currants and only protocatechuic acid in gooseberries in different levels. Salicyclic and gentisic acid were found in traces up to 2 mg… CONTINUE READING
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