Best quality and factory Blackcurrant Extract in The Swiss
Best quality and factory Blackcurrant Extract in The Swiss Detail:
[Latin Name] Ribes nigrum
[Specification] Anthocyanosides≥25.0%
[Appearance] Purple black fine powder
Plant Part Used: Fruit
[Particle size] 80Mesh
[Loss on drying] ≤5.0%
[Heavy Metal] ≤10PPM
[Storage] Store in cool & dry area, keep away from the direct light and heat.
[Shelf life] 24 Months
[Package] Packed in paper-drums and two plastic-bags inside.
[Net weight] 25kgs/drum
[What is Black currant?]
The black currant bush is a 6-foot tall perennial that entered the world somewhere in the regions that include northern Asia and central and northern Europe. Its flowers display five reddish-green to brownish petals. The celebrated black currant fruit is a glossy-skinned berry that carries several seeds laden with marvelous nutritional and curative treasures. An established bush can produce ten pounds of fruit per season
[Benefits]
1. Vision help my eyesight
2. Urinary Tract Health
3. Ageing & Brain Function.
4. Natural Brain Boost
5. Digestion & Fighting Cancer
6. Reducing Erectile Dysfunction
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Our organization sticks to your principle of "Quality may be the life of your organization, and reputation will be the soul of it" for Best quality and factory Blackcurrant Extract in The Swiss , The product will supply to all over the world, such as: Marseille, Grenada, Manchester, We adopted technique and quality system management, based on "customer orientated, reputation first, mutual benefit, develop with joint efforts", welcome friends to communicate and cooperate from all over the world.
HOW TO MAKE WASABI PUMPKIN SEED POWDER SMOKY CRUSHED RED PEPPER DRY RUB
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β-Amylase is present primarily in plants such as barley and sweet potatoes. It is an exoenzyme that hydrolyses the polysaccharide starch .The major storage form of energy in plants is carbohydrates typically starch. These storage form of energy needs to be cleaved down for efficient utilization by the plant systems .Starch contains two types of glucose polymers, amylose and amylopectin. Amylose consists of long, unbranched chains of D-glucose residues connected by (α1 – 4) linkages.

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