White versus blue: Does the wild 'albino' bilberry (Vaccinium myrtillus L.) differ in fruit quality compared to the blue one?

导出 LinkOut

翻译打印收藏纠错

第一作者： Zala,Zorenc

第一单位： University of Ljubljana, Biotechnical Faculty, Department of Agronomy, Chair for Fruit, Wine and Vegetable Growing, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia. Electronic address: zala.zorenc@bf.uni-lj.si.

作者： Zala,Zorenc ^[1] ; Robert,Veberic ^[2] ; Franci,Stampar ^[2] ; Darinka,Koron ^[3] ; Maja,Mikulic-Petkovsek ^[2]

作者单位： University of Ljubljana, Biotechnical Faculty, Department of Agronomy, Chair for Fruit, Wine and Vegetable Growing, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia. Electronic address: zala.zorenc@bf.uni-lj.si. ^[1] University of Ljubljana, Biotechnical Faculty, Department of Agronomy, Chair for Fruit, Wine and Vegetable Growing, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia. ^[2] Agricultural Institute of Slovenia, Hacquetova ulica 17, SI-1000 Ljubljana, Slovenia. ^[3]

关键词 Albino Anthocyanins Color Organic acids Sugars Total phenolic content Vaccinium myrtillus L.

主题词花青苷类(Anthocyanins);碳水化合物(Carbohydrates);黄酮醇类(Flavonols);水果(Fruit);酚类(Phenols);植物提取物(Plant Extracts);欧洲越橘(Vaccinium myrtillus)

DOI 10.1016/j.foodchem.2016.05.142

PMID 27283708

发布时间 2022-03-10

翻译满意度评价：

准确一般字义偏差语意偏离译文作用小提交