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45 积分 2020-11-25 加入
Investigation of volatile constituents in nectarines. 1. Analytical and sensory characterization of aroma components in some nectarine cultivars
15天前
已完结
Differences in PpAAT1 Activity in High- and Low-Aroma Peach Varieties Affect γ-Decalactone Production
16天前
已完结
Acyl-CoA oxidase 1 is involved in γ-decalactone release from peach (Prunus persica) fruit
16天前
已完结
Changes in Physicochemical Characteristics and Volatile Constituents of Yellow- and White-Fleshed Nectarines during Maturation and Artificial Ripening
16天前
已完结
Identification of key odor volatile compounds in the essential oil of nine peach accessions
17天前
已完结
Characterization of the key aroma compounds in peach by gas chromatography–olfactometry, quantitative measurements and sensory analysis
17天前
已完结
Multidimensional analysis of the flavor characteristics of yellow peach at different ripening stages: Chemical composition profiling and sensory evaluation
26天前
已完结
Comparative investigation of aroma characteristics of six chrysanthemum species based on sensory evaluation and multivariate statistical analysis to provide a strategy for the cultivation of sweet-scented chrysanthemums
29天前
已完结
Comparative analysis of pumpkin rootstocks mediated impact on melon sensory fruit quality through integration of non-targeted metabolomics and sensory evaluation
1个月前
已完结
Fruits from the Brazilian Cerrado region: Physico-chemical characterization, bioactive compounds, antioxidant activities, and sensory evaluation
1个月前
已完结
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