Component characteristics and reactive oxygen species scavenging activity of anthocyanins from fruits of Lonicera caerulea L.
点击查看 >>
Author:
Lili Fan, Li Lin, Ye Zhang, Sining Li, Zhonghua Tang
Publish_to:
FOOD CHEMISTRY
Protective effects of Chinese bayberry pomace wine against oxidative stress on Drosophila melanogaster
点击查看 >>
Author:
Yanyun Zhu, Mengting Wang, Jingjing Zhu, Xiayin Zhang, Xingqian Ye, Jianchu Chen
Publish_to:
FOOD RESEARCH INTERNATIONAL
Theanine enhances resistance to Botrytis cinerea in postharvest strawberry fruit via modulating cell-wall and phenylpropanoid metabolisms
点击查看 >>
Author:
Li Wang, Zhikang Liu, Jin Liang, Yanyan Wang, Chen Zhang, Kaili Shi, Dan Chen, Qingyuan Song, Xingyue Wang, Xinran Hu, Xiuheng Xue, Peng Jin, Yonghua Zheng
Publish_to:
Food Chemistry-X
PhUGT78A22; a novel glycosyltransferase in Paeonia ‘He Xie’; can catalyze the transfer of glucose to glucosylated anthocyanins during petal blotch formation
点击查看 >>
Author:
Li Y, Kong F, Liu Z, Peng L, Shu Q.
Publish_to:
BMC Plant Biol