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The effect of pre-treatment on the anthocyanin and flavonol content of black currant juice (Ribes nigrum L.) in concentration by reverse osmosis

✍ Scribed by Nora Pap; Eva Pongrácz; Mari Jaakkola; Tiina Tolonen; Vesa Virtanen; Auli Turkki; Zsuzsanna Horváth-Hovorka; Gyula Vatai; Riitta L. Keiski

Book ID: 108171613
Publisher: Elsevier Science
Year: 2010
Tongue: English
Weight: 480 KB
Volume: 98
Category: Article
ISSN: 0260-8774
DOI: 10.1016/j.jfoodeng.2010.01.024

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## Abstract A study was made, by means of a factorial sand culture experiment, of the main effects and interactions of varying initial levels of N and P and of supplementary levels of N and P applied in July, on shoot growth, blossom number, fruit set, berry weight and crop yield of black currants