Holzel, N and Quin, P and Swarts, ND, Sweet results of research, The Mercury, News Corp Australia, Hobart, Australia, 5 April 2019, pp. 28-28. (2019) [Newspaper Article]
It doesn’t take a scientist to tell you that red cherries are a tangy, delicious treat.
It does, however, take a scientist, or an inquisitive child, to ask what makes them red.
Tasmanian Institute of Agriculture researcher Nadine Macha is hoping to find out more about a special kind of antioxidants called anthocyanins that do just that.
|Item Type:||Newspaper Article|
|Keywords:||nitrogen, cherries, fruit, harvest|
|Research Division:||Agricultural, Veterinary and Food Sciences|
|Research Group:||Horticultural production|
|Research Field:||Horticultural crop growth and development|
|Objective Division:||Plant Production and Plant Primary Products|
|Objective Group:||Horticultural crops|
|Objective Field:||Pome fruit, pip fruit|
|UTAS Author:||Holzel, N (Ms Nadine Macha)|
|UTAS Author:||Quin, P (Mr Peter Quin)|
|UTAS Author:||Swarts, ND (Dr Nigel Swarts)|
|Deposited By:||TIA - Research Institute|
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