Quality Characteristics and Flavor Analysis of Five Mulberry Varieties
Yingmei Meng, Yinyin Lian, Jiaxin Li, Huayi Suo, Jiajia Song, Mei Wang, Yu Zhang · 2024
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Description
Yingmei Meng leads a team that compares five mulberry varieties. Their study from twenty twenty-four checks quality traits and flavor parts. New mulberry types need clear data for use and processing.
One type led in total phenol and flavone levels. Fructose and glucose were the main sugars in all types. Sugar leaders split by type for each of those sugars. Three organic acids were the key acids in the fruit. Many amino acids and scent parts were found across types. One type led in malic acid by a clear margin.
Catalog record
| CREATOR | Yingmei Meng, Yinyin Lian, Jiaxin Li, Huayi Suo, Jiajia Song, Mei Wang, Yu Zhang |
|---|---|
| YEAR | 2024 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 36 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |