HIGHLIGHTS
- who: Peiyu Zhang and Hongliang Zhu from the College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China have published the Article: Anthocyanins in Plant Food: Current Status, Genetic Modification, and Future Perspectives, in the Journal: Molecules 2023, 866 of /2023/
- future: The authors summarized the current status of anthocyanins in plant food the recent advances in the molecular regulation of anthocyanin and discussed the future trends in developing anthocyanin-enriched plant food by using novel transgene- or marker-free genome modified technologies.
SUMMARY
Among them, numerous MYB family . . .
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