The significance of sour cherry in iron supplementation

A tétel rövid nézete
dc.contributor.authorNemes, Andrea
dc.contributor.authorBaranyai, Edina
dc.contributor.authorRemenyik, Judit
dc.date.accessioned2021-06-28T10:53:28Z
dc.date.available2021-06-28T10:53:28Z
dc.date.issued2015-02-17
dc.description.abstractThe iron concentration of ’Csengődi csokros’, ’Debreceni- and ’Érdi bőtermő’ , ‘Éva’, ’Kántorjánosi’ ,’Petri’ and the ’Újfehértói fürtös’ cultivars was determined by ICP-MS. Furthermore the Vitamin C, L-Malis acid and Citric acid concentration of samples were measured. Our results show that large amount Fe 2+ (average 20.5 mg kg -1 ) accumulates in the pulp of sour cherry. Besides, the concentration of Vitamin C, L-Malis acid, that increase the absorption of iron, are high. Based on these results, the sour cherry and the products of sour cherry play an important role in the forming of iron content in body.en
dc.formatapplication/pdf
dc.identifier.citationActa Agraria Debreceniensis, No. 63 (2015) , 101-104
dc.identifier.doihttps://doi.org/10.34101/actaagrar/63/1843
dc.identifier.issn2416-1640
dc.identifier.issue63
dc.identifier.jatitleActa agrar. Debr.
dc.identifier.jtitleActa Agraria Debreceniensis
dc.identifier.urihttps://hdl.handle.net/2437/315720en
dc.languageen
dc.relationhttps://ojs.lib.unideb.hu/actaagrar/article/view/1843
dc.rights.accessOpen Access
dc.subjectsour cherryen
dc.subjectIronen
dc.subjectPhytic aciden
dc.subjectVitamin Cen
dc.titleThe significance of sour cherry in iron supplementationen
dc.typefolyóiratcikkhu
dc.typearticleen
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