Volatile component quantification in combination with putative gene expression analysis reveal key players in aroma formation during fruit ripening in Carica papaya cv 'Hong fei'
Volatile component quantification in combination with putative gene expression analysis reveal key players in aroma formation during fruit ripening in Carica papaya cv 'Hong fei'
复制标题
挥发性成分定量与假定的基因表达分析相结合揭示了番木瓜品种“红飞”果实成熟过程中香气形成的关键因素
DOI：
10.1016/j.postharvbio.2019.110987
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发表时间：
2019-12-01
影响因子：
7
通讯作者：
Chen，Mingjie
中科院分区：
文献类型：
--
作者：
Liu，Ruiming;Du，Zhenghua;Chen，Mingjie
