Study of the Relationship between Leaf Color Formation and Anthocyanin Metabolism among Different Purple Pakchoi Lines
Purple pakchoi (<i>Brassica rapa</i> ssp. <i>Chinensis</i>) is particularly appreciated due to its high edible quality and ornamental value, but there are few studies on the underlying mechanisms of leaf color formation. To comprehensively assess the differences in purple formation in pakchoi, four...
שמור ב:
| Principais autores: | , , , , , , |
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| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
MDPI AG
2020-10-01
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| סדרה: | Molecules |
| נושאים: | |
| גישה מקוונת: | https://www.mdpi.com/1420-3049/25/20/4809 |
| תגים: |
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