Integrated Metabolomic-Transcriptomic Analysis Reveals Diverse Resource of Functional Ingredients From Persimmon Leaves of Different Varieties

Persimmon leaves are used for making persimmon leaf tea or as functional ingredients due to their enrichment in flavonoids, the beneficial mineral contents, and favorable flavors contributed by volatile aroma compounds. The varieties/cultivars had a significant influence on the quality and flavor of...

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Detalles Bibliográficos
Autores principales: Yu, Xian-Mei, Wang, Jie, Gao, Rui, Gong, Bang-Chu, Ai, Cheng-Xiang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Plant Science
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9175000/
https://www.ncbi.nlm.nih.gov/pubmed/35693179
http://dx.doi.org/10.3389/fpls.2022.904208

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9175000/
https://www.ncbi.nlm.nih.gov/pubmed/35693179
http://dx.doi.org/10.3389/fpls.2022.904208

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