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

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2 鲜切后不同放置时间丝瓜果肉总酚含量 不同小写字母表示在P<0.05水平上的显著性差异。下同

Fig. 2 Phenols content in Luffa pulp at different placement time after fresh cutting Different lowercase letters indicate significant differences at the P<0.05 level. The same as below