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Characteristics changes of Chinese bayberry (Myrica rubra) during different growth stages
The study evaluated the flavor related properties of the Chinese bayberry (Myrica rubra) during different growth stages. The weight, total soluble solids, sugar composition and total anthocyanin content were the highest in full-ripe bayberry fruit. Total phenolic content decreased during growth and...
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| Udgivet i: | J Food Sci Technol |
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| Main Authors: | , , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer India
2018
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6400754/ https://ncbi.nlm.nih.gov/pubmed/30906023 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3520-4 |
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