Quality Grading of “Fubaiju” Based on Inflorescence Diameter and Content of Polyphenolic Substances
Saved in:
Main Authors: | Xiaoqi Yang, Jiahui Zhao, Jiaming Liu, Ruijuan Yuan, Jianmei Huang, Yaojun Yang, Weigang Wu, Qun Yang, Jiayu Wang, Xueyan Zhan |
---|---|
Format: | Article |
Language: | English |
Published: |
American Chemical Society
2025-07-01
|
Series: | ACS Omega |
Online Access: | https://doi.org/10.1021/acsomega.5c04315 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
DETERMINATION OF SOME PHYSICAL AND CHEMICAL PROPERTIES OF PECTIN SUBSTANCES FROM THE SOLVENT CAKE OF TAGETES PATULA L. INFLORESCENCES
by: N. M. Chervonnaya, et al.
Published: (2017-08-01) -
Nutritional and Proteomic Profiles in Developing Olive Inflorescence
by: Kitsaki, Christina K., et al.
Published: (2012) -
The Effects of Tea Polyphenols on the Emulsifying and Gelling Properties of Minced Lamb After Repeated Freeze–Thaw Cycles
by: Xueyan Yun, et al.
Published: (2025-06-01) -
ON UNIFICATION OF DESCRIPTIVE NOMENCLATURE OF INFLORESCENCE MORPHOLOGY FOR BREEDING OF LEGUMES
by: A. A. Sinjushin
Published: (2018-06-01) -
Мutants of inflorescence development in alfalfa (Medicago sativa L.)
by: N. I. Dzyubenko, et al.
Published: (2019-10-01)