The anthocyanin composition of ’Debreceni bőtermő’, ’Újfehértói fürtös’ and ’Érdi bőtermő’ ’Csengődi csokros’ sour cherry varieties were analised. There are big differences between the accumulation of anthocyanan compounds of cultivars. ’Csengődi csokros’ produce melatonin in large quantity. On the evidence of the results, we can say that the hungarian sour cherry cultivars are suitable for functional food development.
Publication Ethics and Malpractice Statement of Acta Agraria Debreceniensis: The journal follows the CODE OF CONDUCT AND BEST PRACTICE GUIDELINES FOR JOURNAL EDITORS announced by the Committee on Publication Ethics.
University Of Debrecen
Faculty Of Agricultural and Food Sciences and Environmental Management
Institute Of Land Utilisation, Regional Development and Technology
4032 Debrecen, Böszörményi út 138.
(06 52) 508-463