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葡萄糖和茉莉酸甲酯对芥蓝芽菜芥子油苷积累及其抗氧化特性的影响 |
苗慧莹1,陈浩1,常嘉琪1,王梦雨1,张芬2,孙勃2,汪俏梅1* |
1.浙江大学农业与生物技术学院/农业部园艺作物生长发育重点实验室,杭州 310058;2. 四川农业大学园艺学院,成都 611130 |
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Effects of glucose and methyl jasmonate treatments on glucosinolate accumulation and antioxidant attributes in Chinese kale sprouts |
MIAO Huiying1, CHEN Hao1, CHANG Jiaqi1, WANG Mengyu1, ZHANG Fen2, SUN Bo2, WANG Qiaomei1* |
1. State Agriculture Ministry Laboratory of Horticultural Crop Growth and Development/College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China; 2. College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
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引用本文:
苗慧莹, 陈浩, 常嘉琪, 王梦雨, 张芬, 孙勃, 汪俏梅. 葡萄糖和茉莉酸甲酯对芥蓝芽菜芥子油苷积累及其抗氧化特性的影响[J]. 浙江大学学报(农业与生命科学版), 2018, 44(3): 327-334.
MIAO Huiying, CHEN Hao, CHANG Jiaqi, WANG Mengyu, ZHANG Fen, SUN Bo, WANG Qiaomei. Effects of glucose and methyl jasmonate treatments on glucosinolate accumulation and antioxidant attributes in Chinese kale sprouts. Journal of Zhejiang University (Agriculture and Life Sciences), 2018, 44(3): 327-334.
链接本文:
http://www.zjujournals.com/agr/CN/10.3785/j.issn.1008-9209.2018.02.061
或
http://www.zjujournals.com/agr/CN/Y2018/V44/I3/327
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