Our results show that large amount Fe2+ (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.
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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.
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