Lv1
42 积分 2025-07-29 加入
Expression of Genes Associated with Aroma Formation Derived from the Fatty Acid Pathway during Peach Fruit Ripening
1个月前
已完结
Volatile characteristics of 50 peaches and nectarines evaluated by HP–SPME with GC–MS
1个月前
已完结
Evolution of the biosynthetic pathways of terpene scent compounds in roses
1个月前
已完结
Distribution of the volatile compounds in the different parts of a white-fleshed peach (Prunus persica L. Batsch)
1个月前
已完结
Characterization of volatile constituents and odorous compounds in peach (Prunus persica L) fruits of different varieties by GC-IMS, GC-MS, and relative odor activity value
1个月前
已完结
Characteristic aroma identification of differentially colored peach fruits based on HS-SPME-GC–MS
2个月前
已完结
HS-SPME-GC/MS Metabolomic Analysis for the Comparative Evaluation between a Plum–Apricot Hybrid and Its Parents
2个月前
已完结
Characterization of volatile profiles in cherry fruits: Integration of E-nose and HS-SPME-GC–MS
2个月前
已完结
Study on Evaluation of Fruit Aroma of Plum Variety Resources Based on Headspace Solid-Phase Microextraction Combined with Gas Chromatography–Mass Spectrometry
2个月前
已完结
Transcriptomics combined with HS-SPME-GC/MS and IMS was used to investigate aroma compound formation in ‘Fengtang’ plum at different maturity stages
2个月前
已完结
皖公网安备34019202002308
