Differences in the Anthocyanin Profile of Different Tissues of the Strawberry Fruit
Strawberries are most commonly red in colour, which is largely due to the anthocyanin, pelargonidin-3-glucoside, a bioactive flavonoid with potential health benefits. Variation in the intensity of red colour across strawberry varieties, from a light pink to a deep cherry colour, is solely associated...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-01-01
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| Series: | Proceedings |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2504-3900/36/1/74 |