Biochemical composition of tomato fruits of various colors.

Kurina, A B; Solovieva, A E; Khrapalova, I A; Artemyeva, A M

Kurina, A B; Solovieva, A E; Khrapalova, I A; Artemyeva, A M.

Afiliación

Kurina AB; Federal Research Center the N.I. Vavilov All-Russian Institute of Plant Genetic Resources (VIR), St. Petersburg, Russia.
Solovieva AE; Federal Research Center the N.I. Vavilov All-Russian Institute of Plant Genetic Resources (VIR), St. Petersburg, Russia.
Khrapalova IA; Federal Research Center the N.I. Vavilov All-Russian Institute of Plant Genetic Resources (VIR), St. Petersburg, Russia.
Artemyeva AM; Federal Research Center the N.I. Vavilov All-Russian Institute of Plant Genetic Resources (VIR), St. Petersburg, Russia.

Vavilovskii Zhurnal Genet Selektsii ; 25(5): 514-527, 2021 Sep.

Article en En | MEDLINE | ID: mdl-34595374

Palabras clave

anthocyanins; biochemical compounds; fruit color; pigments; tomato;

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Texto completo: 1 Bases de datos: MEDLINE Tipo de estudio: Prognostic_studies / Qualitative_research Idioma: En Revista: Vavilovskii Zhurnal Genet Selektsii Año: 2021 Tipo del documento: Article País de afiliación: Rusia

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