Article ID Journal Published Year Pages File Type
10541526 Food Chemistry 2011 8 Pages PDF
Abstract
► Anthocyanin accumulated in broccoli sprouts. ► Sucrose enhanced the content of anthocyanin and glucosinolate in broccoli sprouts. ► Sucrose raised the transcriptional level of anthocyanin biosynthetic genes. ► Sucrose raised the transcriptional level of Bo-Elong.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Sucrose enhances the accumulation of anthocyanins and glucosinolates in broccoli sprouts
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