Component characteristics and reactive oxygen species scavenging activity of anthocyanins from fruits of Lonicera caerulea L.
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Author:
Lili Fan, Li Lin, Ye Zhang, Sining Li, Zhonghua Tang
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FOOD CHEMISTRY
Evaluating the Impacts of Climate Factors and Flavonoids Content on Chinese Prickly Ash Peel Color Based on HPLC-MS and Structural Equation Model
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Author:
Tao Zheng, Ding-Ling Zhang, Bing-Yin Sun, Shu-Ming Liu
PhUGT78A22; a novel glycosyltransferase in Paeonia ‘He Xie’; can catalyze the transfer of glucose to glucosylated anthocyanins during petal blotch formation
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Author:
Li Y, Kong F, Liu Z, Peng L, Shu Q.
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BMC Plant Biol
Loss of anthocyanidin synthase gene is associated with white flowers of Salvia miltiorrhiza Bge. f. alba, a natural variant of S. miltiorrhiza
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Author:
Lin Caicai, Xing Piyi, Jin Hua, Zhou Changhao, Li Xingfeng, Song Zhenqiao
Flavonoids Accumulation in Fruit Peel and Expression Profiling of Related Genes in Purple (Passiflora edulis f. edulis) and Yellow (Passiflora edulis f. flavicarpa) Passion Fruits
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Author:
Shi M, Ali MM, He Y, Ma S, Rizwan HM, Yang Q, Li B, Lin Z, Chen F.