“花青素”造句
果肉顏色是由類胡蘿卜素和
花青素兩者所造成的.
Fruit flesh color involves the production of both carotenoids and anthocyanins.
糊粉層中
花青素的形成涉及到許多基因.
Many genes are involved in the formation of anthocyanin pigments in the aleurone.
PAL活性和
花青素含量上升.
PAL activity and the content of flower pigment increased.