基于代谢组学分析丝瓜果肉褐变过程酚酸类物质变化
Analysis of Changes in Phenolic Acids of Luffa cylindrica Pulp During Browning Based on Metabolomics
标尺为2 cm
The white lines in the lower right corner represent 2 cm
基于代谢组学分析丝瓜果肉褐变过程酚酸类物质变化 |
| 王雅慧,刘晓宏,雍明丽,熊爱生,苏小俊 |
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Analysis of Changes in Phenolic Acids of Luffa cylindrica Pulp During Browning Based on Metabolomics |
| WANG YaHui,LIU XiaoHong,YONG MingLi,XIONG AiSheng,SU XiaoJun |
| 图1 鲜切后不同放置时间丝瓜果肉褐变情况 标尺为2 cm |
| Fig. 1 Browning of the Luffa pulp at different placement time after fresh cutting The white lines in the lower right corner represent 2 cm |
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