오디 Anthocyanin 색소 정량 및 품종 변이

• 영문명: Quantification and Varietal Variation of Anthocyanin Pigment in Mulberry Fruits
• 발행기관: 한국육종학회
• 저자명: 김현복(Hyun Bok Kim) 김선림(Sun Lim Kim) 문재유(Jae Yu Moon)
• 간행물 정보: 『한국육종학회지』Vol.34 No.3, 207~211쪽, 전체 5쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2002.09.30

영문 초록

This study was carried out to evaluate the component and content of anthocyanin pigments, free sugars, and organic acids in mulberry fruit. Fructose and glucose were identified as the major free sugars, and oxalic, malonic, succinic, malic, and citric aci