Showing Publication (MOZETIC 2004)
Mozetic B., Trebse P., Simcic M., Hribar J. (2004) Changes of anthocyanins and hydroxycinnamic acids affecting the skin colour during maturation of sweet cherries (Prunus avium L.). LWT - Food Science and Technology 37:123-128
Abbreviation: MOZETIC 2004
Food Composition
This publication was used to obtain 7 food polyphenol content values.
| Original Content Value | Original Food Description | Commercial Origin | Number of Samples Analyzed |
|---|---|---|---|
| 59.03 mg/100 g FW | Sweet cherry - Petrovka - 70 DAF | no | 1 |
| 10.84 mg/100 g FW | Sweet cherry - Petrovka - 70 DAF | no | 1 |
| 7.62 mg/100 g FW | Sweet cherry - Petrovka - 70 DAF | no | 1 |
| 102.98 mg/100 g FW | Sweet cherry - Petrovka - 70 DAF | no | 1 |
| 0.06 mg/100 g FW | Sweet cherry - Petrovka - 70 DAF | no | 1 |
| 0.36 mg/100 g FW | Sweet cherry - Petrovka - 70 DAF | no | 1 |
| 1.42 mg/100 g FW | Sweet cherry - Petrovka - 70 DAF | no | 1 |