A six-minute HPLC with near UPLC performance for the determination of anthocyanins in black currant: Screening of 415 genotypes.
- DOI
- 10.1016/j.foodchem.2026.151220
- Published
- 2026 Sep 17
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151220,
title = {A six-minute HPLC with near UPLC performance for the determination of anthocyanins in black currant: Screening of 415 genotypes.},
author = {Górnaś P and Dukurs K and Lazdiņa D and Mišina I and Bondarenko E and Sebre G and Strautiņa S},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.151220},
url = {https://doi.org/10.1016/j.foodchem.2026.151220}
}RIS
TY - JOUR TI - A six-minute HPLC with near UPLC performance for the determination of anthocyanins in black currant: Screening of 415 genotypes. AU - Górnaś P AU - Dukurs K AU - Lazdiņa D AU - Mišina I AU - Bondarenko E AU - Sebre G AU - Strautiņa S PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.151220 UR - https://doi.org/10.1016/j.foodchem.2026.151220 ER -
APA
P, G., K, D., D, L., I, M., E, B., G, S., & S, S. (2026). A six-minute HPLC with near UPLC performance for the determination of anthocyanins in black currant: Screening of 415 genotypes.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.151220
Source records
- pubmed · retrieved 2026-09-26T16:54:18.683Z