A comparative metabolomics study of anthocyanins and taste components in Chinese bayberry (<i>Morella rubra</i>) with different flesh colors.

Lin, Qihua; Zhong, Qiuzhen; Zhang, Zehuang

A comparative metabolomics study of anthocyanins and taste components in Chinese bayberry (Morella rubra) with different flesh colors.

Lin, Qihua; Zhong, Qiuzhen; Zhang, Zehuang.

Affiliation

Lin Q; Fruit Research Institute, Fujian Academy of Agricultural Sciences, Fuzhou, China.
Zhong Q; Fruit Research Institute, Fujian Academy of Agricultural Sciences, Fuzhou, China.
Zhang Z; Fruit Research Institute, Fujian Academy of Agricultural Sciences, Fuzhou, China.

PeerJ ; 10: e13466, 2022.

Article de En | MEDLINE | ID: mdl-35669961

Sujet(s)
Mots clés

Anthocyanins; Chinese bayberry; Flavor; Organic acids; Primary metabolites; Saccharides

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Texte intégral: 1 Collection: 01-internacional Base de données: MEDLINE Sujet principal: Myricaceae / Myrica Type d'étude: Prognostic_studies Limites: Humans Langue: En Journal: PeerJ Année: 2022 Type de document: Article Pays d'affiliation: Chine Pays de publication: États-Unis d'Amérique

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