Variation in anthocyanin profiles of 27 genotypes of red cabbage over two growing seasons

作者：Renee C. Strauch, Molla F. Mengist, Kevin Pan, Gad G. Yousef, Massimo Iorizzo, Allan Brown, Mary Ann Lila · 发表于：Food Chemistry · 年份：2019 · DOI：10.1016/j.foodchem.2019.125289 · 被引用次数：41 · 研究领域：Phytochemicals and Antioxidant Activities、Fermentation and Sensory Analysis、Horticultural and Viticultural Research