Additional file 8 of Metabolomics and proteomics analyses of Chrysanthemi Flos: a mechanism study of changes in proteins and metabolites by processing methods
Proanthocyanidins (PAs) derived from grape berries determine the astringency and bitterness of red wines. The two leucoanthocyanidin reductases (VviLAR1 and VviLAR2) are crucial for PA accumulation in
aNumbered according to Fig 4. btR: retention time. cID: std, standard compound; ref, reference. Flavonoids compounds detected in narcissus cultivars by UPLC-Q-TOF-MS/MS.
UDP-glucose pyrophosphorylase (UGPase) is found in all organisms and catalyses the formation of UDP-glucose. In sugarcane, UDP-glucose is a branch-point in the carbon channelling into other carbohydra