Temperature and Maturity Stages Affect Anthocyanin Development and Phenolic and Sugar Content of Purple-Pericarp Supersweet Sweetcorn during Storage-Reference-Cited by-同舟云学术

Temperature and Maturity Stages Affect Anthocyanin Development and Phenolic and Sugar Content of Purple-Pericarp Supersweet Sweetcorn during Storage

Published:2021-01-15 Issue:3 Volume:69 Page:922-931
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Hong H. T.¹^ORCID,Phan A. D. T.¹²,O’Hare T. J.¹

Affiliation:

1. Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, University of Queensland, Coopers Plains, Queensland 4108, Australia

2. ARC Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, University of Queensland, Coopers Plains, Queensland 4108, Australia

Funder

Horticulture Innovation Australia Ltd.

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c06153

Reference41 articles.

1. Tracy, W. F.; Shuler, S. L.; Dodson-Swenson, H. In Plant Breeding reviews; Goldman, I., Ed. John Wiley & Sons, Inc., 2019; Vol. 43, p 215.

2. BIOCHEMICAL GENETICS OF HIGHER PLANTS

3. Purple sweetcorn – something tasty and healthy?