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Study on the synthesis metabolism of anthocyanins of Hongguo No. 2 mulberry fruit and wine at different ripeness stages

Minghong Bian, Qiang Xu, Anqi Zhou, Tianmeng Yuan, Yuli Fang, Baolin Han

2025Food Bioscience8 citationsDOI

Topics & Concepts

RipenessWineChemistryFruit wineFood scienceAnthocyaninWine grapeRipeningFermentationBrewingPhytochemicals and Antioxidant ActivitiesFood Quality and Safety StudiesPlant Gene Expression Analysis
Study on the synthesis metabolism of anthocyanins of Hongguo No. 2 mulberry fruit and wine at different ripeness stages | Litcius