High content analysis of sea buckthorn, black chokeberry, red and white currants microbiota - A pilot study.
Lukša J, Vepštaitė-Monstavičė I, Yurchenko V, Serva S, Servienė E.
Food Res Int. 2018 Sep;111:597-606. doi: 10.1016/j.foodres.2018.05.060.

High variability in flavonoid contents and composition between different North-European currant (Ribes spp.) varieties.
Mattila PH, Hellström J, Karhu S, Pihlava JM, Veteläinen M.
Food Chem. 2016 Aug 1;204:14-20. doi: 10.1016/j.foodchem.2016.02.056.

Flavonol Glycosides in Currant Leaves and Variation with Growth Season, Growth Location, and Leaf Position.
Yang W, Alanne AL, Liu P, Kallio H, Yang B.
J Agric Food Chem. 2015 Oct 28;63(42):9269-76. doi: 10.1021/acs.jafc.5b04171.

Changes in fruit quality parameters of four Ribes species during ripening.
Mikulic-Petkovsek M, Rescic J, Schmitzer V, Stampar F, Slatnar A, Koron D, Veberic R.
Food Chem. 2015 Apr 15;173:363-74. doi: 10.1016/j.foodchem.2014.10.011.

White currant (Ribes glandulosum) belongs to the Grossulariaceae family, such as redcurrants, blackcurrants and gooseberries, and is presented in clusters of small light yellow pearls. In the Mediterranean regions it ripens in August and is a small plant that reaches a height of one and a half metres.

There are about 150 species belonging to the genus Ribes.

It contains a good amount of vitamin C and also contains other vitamins and minerals, but in amounts significantly lower than Vitamin C, while anthocyanins and flavonoids are present in good quantities and give the white currant antioxidant properties.

White currant studies

References_____________________________________________

(1) Biochemical properties of red currant varieties in relation to storage.  Djordjević B, Savikin K, Zdunić G, Janković T, Vulić T, Oparnica C, Radivojević D.
Plant Foods Hum Nutr. 2010 Dec;65(4):326-32. doi: 10.1007/s11130-010-0195-z.