Showing Publication (WANG 1997)
Wang H., Nair M.G., Iezzoni A.F., Strasburg G.M., Booren A.M., Gray J.I. (1997) Quantification and characterization of anthocyanins in Balaton tart cherries. Journal of Agricultural and Food Chemistry 45:2556-2560
Abbreviation: WANG 1997
Food Composition
This publication was used to obtain 6 food polyphenol content values.
| Original Content Value | Original Food Description | Commercial Origin | Number of Samples Analyzed |
|---|---|---|---|
| 14.99 mg/100 g FW | Tart cherry - Balaton - Fresh | no | 1 |
| 6.18 mg/100 g FW | Tart cherry - Balaton - Fresh | no | 1 |
| 2.42 mg/100 g FW | Tart cherry - Balaton - Fresh | no | 1 |
| 6.20 mg/100 g FW | Tart cherry - Montmorency - Fresh | no | 1 |
| 0.97 mg/100 g FW | Tart cherry - Montmorency - Fresh | no | 1 |
| 0.35 mg/100 g FW | Tart cherry - Montmorency - Fresh | no | 1 |