Anthocyanins and flavonols are responsible for purple color of Lablab purpureus (L.) sweet pods-Reference-Cited by-同舟云学术

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Anthocyanins and flavonols are responsible for purple color of Lablab purpureus (L.) sweet pods

Published:2016-06 Issue: Volume:103 Page:183-190
ISSN:0981-9428
Container-title:Plant Physiology and Biochemistry
language:en
Short-container-title:Plant Physiology and Biochemistry

Author:

Cui Baolu,Hu Zongli,Zhang Yanjie,Hu Jingtao,Yin Wencheng,Feng Ye,Xie Qiaoli,Chen Guoping

Funder

National Natural Science Foundation of China

Natural Science Foundation of Chongqing of China

Fundamental Research Funds for the Central Universities

Publisher

Elsevier BV

Subject

Plant Science,Genetics,Physiology

Reference48 articles.

1. Changes in nonnutritional factors and antioxidant activity during germination of nonconventional legumes;Aguilera;J. Agric. Food Chem.,2013

2. MYB transcription factors that colour our fruit;Allan;Trends Plant Sci.,2008

3. The copigmentation of anthocyanins and its role in the color of red wine: a critical review;Boulton;Am. J. Enol. Vitic.,2001

4. Transcription of plant defense genes in response to Uv-light or fungal elicitor;Chappell;Nature,1984

5. Differential expression of MYB gene (OgMYB1) determines color patterning in floral tissue of Oncidium Gower Ramsey;Chiou;Plant Mol. Biol.,2008

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4. Integrated Analysis of Transcriptome and Metabolome Reveals New Insights into the Molecular Mechanism Underlying the Color Differences in Wolfberry (Lycium barbarum);Agronomy;2023-07-20

5. Nutrient profiling of lablab bean (Lablab purpureus) from north-eastern India: A potential legume for plant-based meat alternatives;Journal of Food Composition and Analysis;2023-06

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