Linking biochemistry and genetics in celery to taste and flavour perceived by consumers: developing a more acceptable product.
Linking biochemistry and genetics in celery to taste and flavour perceived by consumers: developing a more acceptable product.
将芹菜的生物化学和遗传学与消费者感知的味道和风味联系起来：开发更容易接受的产品。
批准号：
BB/M016579/1
负责人：
金额：
$13.36万
依托单位：
依托单位国家：
英国
项目类别：
Training Grant
财政年份：
2015
资助国家：
英国
项目状态：
已结题
起止时间：
2015 至 --
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英文摘要
Doctoral Training Partnerships: a range of postgraduate training is funded by the Research Councils. For information on current funding routes, see the common terminology at https://www.ukri.org/apply-for-funding/how-we-fund-studentships/. Training grants may be to one organisation or to a consortia of research organisations. This portal will show the lead organisation only.
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