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...

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Detalhes bibliográficos

Principais autores:	Difei Wang, Meijiao Lu, Zitong Zhao, Laibin Cheng, Wanqing Dong, Jin Cui, Zhenguo Shen, Nana Su
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Elsevier 2026-07-01
coleção:	Food Chemistry: X
Assuntos:	Cauliflower (Brassica oleracea var. botrytis) Curd color Non-targeted metabolomics Nutritional quality Functional food Phytochemicals
Acesso em linha:	http://www.sciencedirect.com/science/article/pii/S2590157526007182
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