The Accumulation and Biosynthesis of Anthocyanin in Black, White, and Yellow Waxy Corns (Zea mays L. sinensis kulesh) during Kernel Maturation.
- DOI
- 10.3390/foods12071486
- Published
- 2023 Apr 1
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3390/foods12071486,
title = {The Accumulation and Biosynthesis of Anthocyanin in Black, White, and Yellow Waxy Corns (Zea mays L. sinensis kulesh) during Kernel Maturation.},
author = {Hu X and Liu J and Shan Q and Bai S and Li W and Wen T and Guo X and Hu J},
year = {2023},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods12071486},
url = {https://doi.org/10.3390/foods12071486}
}RIS
TY - JOUR TI - The Accumulation and Biosynthesis of Anthocyanin in Black, White, and Yellow Waxy Corns (Zea mays L. sinensis kulesh) during Kernel Maturation. AU - Hu X AU - Liu J AU - Shan Q AU - Bai S AU - Li W AU - Wen T AU - Guo X AU - Hu J PY - 2023 JO - Foods (Basel, Switzerland) DO - 10.3390/foods12071486 UR - https://doi.org/10.3390/foods12071486 ER -
APA
X, H., J, L., Q, S., S, B., W, L., T, W., X, G., & J, H. (2023). The Accumulation and Biosynthesis of Anthocyanin in Black, White, and Yellow Waxy Corns (Zea mays L. sinensis kulesh) during Kernel Maturation.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods12071486
Source records
- pubmed · retrieved 2026-09-27T07:51:41.547Z