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Updated: Jun 28, 2025

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新型混合Pummelo ×甜的水果质量评估及其分子特征使用特定酸度标记物

Raushan Kumar1, Nimisha Sharma1, Anil Kumar Dubey1

  • 1Division of Fruits and Horticultural Technology, ICAR-Indian Agricultural Research Institute, Pusa Campus, 110012 New Delhi, Delhi, India.

Food technology and biotechnology
|April 11, 2024
PubMed
概括

新开发的梅罗甜色类杂交品为健康饮食提供了卓越的抗氧化特性. 分子和生物化学分析显示,这些有价值的新水果品种具有超越性分离,增强抗氧化剂含量.

关键词:
特定的酸度标志物 特定的酸度标志物抗氧化剂 抗氧化剂是一种抗氧化剂.亚斯科布酸是什么 亚斯科布酸混合物 混合物 混合物营养质量 营养质量 营养质量这就是Pummelo Pummelo.一个甜色的色.

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Fruits form from a mature flower ovary. As seeds develop from the ovules contained within, the ovary wall undergoes a series of complex changes to form fruit. In some fruits, such as soybeans, the ovary wall dries; in other fruits, such as grapes, it remains fleshy. In some cases, organs other than the ovary contribute to fruit formation; such fruits are called accessory fruits.
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