학술저널
오디 Anthocyanin 색소 정량 및 품종 변이
Quantification and Varietal Variation of Anthocyanin Pigment in Mulberry Fruits
- 한국육종학회
- 한국육종학회지
- Vol.34 No.3
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2002.09207 - 211 (5 pages)
- 19
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
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