Critical review on anthocyanins in blue honeysuckle (Lonicera caerulea L.) and their function
Author:
Funder
Ministry of Science and Technology of the People's Republic of China
Ministry of Finance of the People's Republic of China
Publisher
Elsevier BV
Subject
Plant Science,Genetics,Physiology
Reference77 articles.
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1. Exploring bitter characteristics of blue honeysuckle (Lonicera caerulea L.) berries by sensory-guided analysis: Key bitter compounds and varietal differences;Food Chemistry;2024-11
2. Transcriptomic and metabolomic analyses reveal molecular and metabolic regulation of anthocyanin biosynthesis in three varieties of currant;Food Research International;2024-11
3. Comprehensive structural analysis of anthocyanins in blue honeysuckle (Lonicera caerulea L.), bilberry (Vaccinium uliginosum L.), cranberry (Vaccinium macrocarpon Ait.), and antioxidant capacity comparison;Food Chemistry: X;2024-10
4. Effects of Drought Stress on Photosynthesis and Chlorophyll Fluorescence in Blue Honeysuckle;Plants;2024-07-30
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