Lv6
2750 积分 2021-08-23 加入
The MYB transcription factor RtAN2 promotes anthocyanin accumulation over proanthocyanidin during the fruit ripening of rose myrtle berries
25天前
已完结
The MYB transcription factor RtAN2 promotes anthocyanin accumulation over proanthocyanidin during the fruit ripening of rose myrtle berries
25天前
已完结
Assessment of genetic diversity among androdioecious ancient Osmanthus fragrans trees by SSR markers
26天前
已完结
Comparison of genetic diversity between ancient and common populations of Docynia delavayi (Franch.) Schneid
26天前
已完结
Exploring Influential Factors on Biomass and Diversity of Ancient Trees in Human-Dominated Regions: A Case Study in Guangdong Province, China
26天前
已完结
Characterization and conservation of “Olivo della Strega”: an ancient olive tree, precious resource for natural and cultural heritage
26天前
已完结
Comments on “Optimization of Ultrasound-Assisted Extraction of phenolic compounds and anthocyanins from blueberry (Vaccinium ashei) wine pomace”, Food Chemistry 204 (2016) 70-76, DOI: 10.1016/j.foodchem.2016.02.094
28天前
已完结
Oxygen Radical Absorbance Capacity (ORAC) and Phenolic and Anthocyanin Concentrations in Fruit and Leaf Tissues of Highbush Blueberry
28天前
已完结
The MYB transcription factor RtAN2 promotes anthocyanin accumulation over proanthocyanidin during the fruit ripening of rose myrtle berries
1个月前
已完结
LvWRKY75 enhances the transcription of LvMYB5 and promotes anthocyanin biosynthesis in lily petals during the blooming phase
1个月前
已完结
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