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10 积分 2025-02-26 加入
Anthocyanin-Rich Vegetables for Human Consumption—Focus on Potato, Sweetpotato and Tomato
6小时前
已完结
MdWRKY11 Participates in Anthocyanin Accumulation in Red-Fleshed Apples by Affecting MYB Transcription Factors and the Photoresponse Factor MdHY5
6小时前
已完结
Antioxidant Capacities, Phenolic Compounds, Carotenoids, and Vitamin C Contents of Nectarine, Peach, and Plum Cultivars from California
1个月前
已完结
Evaluation of the Antioxidant Capacity, Phenolic Compounds, and Vitamin C Content of Different Peach and Nectarine [Prunus persica (L.) Batsch] Breeding Progenies
1个月前
已完结
Expression of Genes Associated with Aroma Formation Derived from the Fatty Acid Pathway during Peach Fruit Ripening
1个月前
已完结
Assessment of Sugar Components and Genes Involved in the Regulation of Sucrose Accumulation in Peach Fruit
1个月前
已完结
Assessment of organic acid accumulation and its related genes in peach
1个月前
已完结
Effects of exogenous melatonin on sugar and organic acid metabolism in early-ripening peach fruits
1个月前
已完结
Volatile Compounds Related to ‘Stone Fruit’ Aroma Attributes in Viognier and Chardonnay Wines
1个月前
已完结
Sensory and physicochemical factors characterizing the optimum eating ripeness of melting flesh peach ( Prunus persica L.)
2个月前
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