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机译:花青素和芥子油苷在萝卜根中的存在及其对热和pH的稳定性
Research Centre for Food Safety and Nutrition, Key Lab of Urban Agriculture (South), Shanghai Jiao Tong University, Shanghai 200240, China,Bor S. Luh Food Safety Research Centre, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China,Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, fiangsu 212013, China;
Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, fiangsu 212013, China;
Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, fiangsu 212013, China;
Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, USA;
Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, fiangsu 212013, China;
Research Centre for Food Safety and Nutrition, Key Lab of Urban Agriculture (South), Shanghai Jiao Tong University, Shanghai 200240, China,Bor S. Luh Food Safety Research Centre, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China,Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, USA;
red radish; anthocyanins; acylation; glucosinolates; stability;
机译:花青素的出现在萝卜根的皮,叶柄和花中(Raphanus sativus L.)
机译:萝卜叶和根中的芥子油苷降解产物和其他结合的和游离的挥发物
机译:萝卜(Raphanus sativus L.)肉质根的从头转录组测序:花色苷合成途径中涉及的主要基因分析
机译:春化处理对萝卜根尖发育过程中叶片和萝卜根尖碳水化合物含量的影响
机译:红萝卜花色苷的结构,构象及其对颜色和色素稳定性的影响
机译:使用下一代测序开发的SNP标记进行QTL分析,以鉴定控制萝卜萝卜(Raphanus sativus L)根中4-甲硫基-3-丁烯基芥子油苷含量的候选基因
机译:利用下一代测序开发的sNp标记进行QTL分析,鉴定控制萝卜根中4-甲硫基-3-丁烯基硫代葡萄糖苷含量的候选基因