| 标题 |
 Transcriptomics combined with HS-SPME-GC/MS and IMS was used to investigate aroma compound formation in ‘Fengtang’ plum at different maturity stages |
| 网址 | |
| DOI | |
| 其它 |
期刊：Food Chemistry 作者：Liangjie Ba; Xiaogang Wang; Chenglin Luo; Sen Cao; Jianye Chen; Donglan Luo 出版日期：2026-01-26 |
| 求助人 | |
| 下载 | 暂无链接，等待应助者上传 |
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