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l-Tryptophan synergistically increased carotenoid accumulation with blue light in maize (Zea mays L.) sprouts.
Xiang, Nan; Qi, Xitao; Hu, Jianguang; Wang, Siyun; Guo, Xinbo.
Afiliación
  • Xiang N; School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, Research Institute for Food Nutrition and Human Health, South China Uni
  • Qi X; Key Laboratory of Crops Genetics Improvement of Guangdong Province, Crop Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China.
  • Hu J; Key Laboratory of Crops Genetics Improvement of Guangdong Province, Crop Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China.
  • Wang S; Department of Food, Nutrition, and Health, University of British Columbia, Vancouver, BC, Canada.
  • Guo X; School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, Research Institute for Food Nutrition and Human Health, South China Uni
Food Chem (Oxf) ; 6: 100161, 2023 Jul 30.
Article en En | MEDLINE | ID: mdl-36691663

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Chem (Oxf) Año: 2023 Tipo del documento: Article Pais de publicación: Reino Unido

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Chem (Oxf) Año: 2023 Tipo del documento: Article Pais de publicación: Reino Unido