Quantitative Evaluation of Phenolic Compounds and Anthocyanins Reveals Their Phenotypic Variation in Apples
YiHui Gong1, Kendra McClure2, Jun Song3, Melinda Vinqvist4, Leslie Campbell Palmer3, Lihua Fan3, Charles F. Forney3 and Sean Myles2, (1)College of Horticulture, South China Agriculture University, (2)Dalhousie University, (3)Agriculture and Agri-Food Canada, (4)Agriculture and Agri-Food Canada.