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90 积分 2024-01-15 加入
Multi-omics analysis reveals synergistic effects of terpenoids and phenylpropanoid compounds on flavour formation in skin and pulp of ‘Shine Muscat’ grape
1个月前
已完结
PuERF008-PuFAD2 module regulates aroma formation via the fatty acid pathway in response to calcium signaling in ‘Nanguo’ pear
3个月前
已完结
Unraveling cross-variations in fruit aroma and color during ‘Red Delicious’ bud sport: Insights from targeted metabolomics and transcriptomics
3个月前
已完结
Unraveling cross-variations in fruit aroma and color during ‘Red Delicious’ bud sport: Insights from targeted metabolomics and transcriptomics
3个月前
已完结
The PlMYB73-PlMYB70-PlMYB108 complex regulates PlTPS1 to promote geraniol biosynthesis in Paeonia lactiflora
3个月前
已完结
Aroma of peach fruit: a review on aroma volatile compounds and underlying regulatory mechanisms
3个月前
已完结
Understanding citrus aroma: Changes induced by postharvest treatments of fresh fruit
3个月前
已完结
Comparative analysis of volatile aromatic compounds from a wide range of pear (PyrusL.) germplasm resources based on HS-SPME with GC–MS
3个月前
已完结
The Volatile Composition, Biosynthesis Pathways, Breeding Strategies, and Regulation Measures of Apple Aroma: A Review
3个月前
已完结
Exploring environmental and storage factors affecting sensory, physical and chemical attributes of six southern highbush blueberry cultivars
3个月前
已关闭
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