Green broccoli is a commonly consumed, nutrient-rich vegetable, whereas purple broccoli, known for its high anthocyanin content, is relatively rare. To investigate the anthocyanin biosynthesis in broc
Green broccoli is a commonly consumed, nutrient-rich vegetable, whereas purple broccoli, known for its high anthocyanin content, is relatively rare. To investigate the anthocyanin biosynthesis in broc