Color-associated metabolic divergence and nutritional variation in colored cauliflower curds
Cauliflower curd color influences nutritional quality and consumer preference. Using non-targeted metabolomics, we profiled four cultivars (white, green, yellow, gold). White curds accumulated more soluble sugars, while colored curds showed elevated tricarboxylic acid (TCA) cycle intermediates and s...
Kaydedildi:
| Asıl Yazarlar: | , , , , , , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Elsevier
2026-07-01
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| Seri Bilgileri: | Food Chemistry: X |
| Konular: | |
| Online Erişim: | http://www.sciencedirect.com/science/article/pii/S2590157526007182 |
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