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3833 积分 2021-06-24 加入
Characterization of Anthocyanins and Anthocyanidins in Purple-Fleshed Sweetpotatoes by HPLC-DAD/ESI-MS/MS
1个月前
已完结
Degradation kinetics and colour of anthocyanins in aqueous extracts of purple- and red-flesh potatoes (Solanum tuberosum L.)
1个月前
已完结
Anthocyanin changes in the Korean purple-fleshed sweet potato, Shinzami, as affected by steaming and baking
1个月前
已完结
Characterisation and stability of anthocyanins in purple-fleshed sweet potato P40
1个月前
已完结
Enzymatic browning and polyphenol oxidase control strategies
1个月前
已完结
A putative lipid transfer protein involved in systemic resistance signalling in Arabidopsis
1个月前
已完结
A widespread plant defense compound disarms bacterial type III injectisome assembly
1个月前
已完结
Archetype signals in plants: the phytoprostanes
2个月前
已完结
Endogenous compound chenodeoxycholic acid in potatoes can delay enzymatic browning by inducing antioxidant capacity
2个月前
已完结
The membrane may be an important factor in browning of fresh-cut pear
3个月前
已完结
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