Effects of Cross Combination on the Total Content and its Composition of Anthocyanins in Sweetpotato (Ipomoea Batatas L.)-Reference-Cited by-同舟云学术

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Effects of Cross Combination on the Total Content and its Composition of Anthocyanins in Sweetpotato (Ipomoea Batatas L.)

Published:2022 Issue: Volume: Page:
ISSN:1556-5068
Container-title:SSRN Electronic Journal
language:en
Short-container-title:SSRN Journal

Author:

Nakagawa Soya,Setoguchi Yuno,Ohmura Ryo,Toshima Saki,Park Hyungjun,Narasako Yosuke,Hirano Tomonari,Otani Motoyasu,Kunitake Hisato

Publisher

Elsevier BV

Subject

General Earth and Planetary Sciences,General Environmental Science

Reference33 articles.

1. CRISPRi-mediated metabolic engineering of E. coli for O-methylated anthocyanin production;Microb Cell Fact,2017

2. Isolation and analysis of the promoter of an anthocyanin synthase gene from purple-fleshed sweet potato tubers;Dong W Y You;Acta Physiol Plant,2014

3. Methylation mediated by an anthocyanin, O-methyltransferase, is involved in purple flower coloration in Paeonia;H Du;Journal of Experimental Botanu,2015

4. cDNA cloning, gene expression and subcellular localization of anthocyanin 5-aromatic acyltransferase from Gentiana triflora;H Fujiwara;The Plant Journal,1998

5. Molar absorptivities (?) and spectral and colorimetric characteristics of purple sweet potato anthocyanins;S Gregory;Food Chemistry,2019

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