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从十三种果品种的点丁结构中存在很大的多样性

Dazhi Liu1, Xuan Liu2, Jianing Liu3

  • 1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708, WG, Wageningen, the Netherlands.

International journal of biological macromolecules
|June 16, 2023
PubMed
概括

果果的结构,包括含糖量和甲基化,在各品种之间有很大的差异. 果实质量和质量方面,这些点氨酸分量的差异至关重要,影响了果产品的特点.

关键词:
果果皮质素是果果皮质素的一种.酶性指纹采集是指酶性指纹采集.结构特征 结构特征

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