Lv420
530 积分 2023-05-26 加入
Multiomics integrated with sensory evaluations to identify characteristic aromas and key genes in a novel brown navel orange (Citrus sinensis)
5天前
已完结
Comparative Metabolomic and Transcriptomic Analyses Reveal the Causes behind the Unique Aroma Formation of Mulberries (<em>Morus macroura</em> L. cv. ‘BaiChang’)
6天前
已完结
Characterization of the aroma and flavor profiles of guava fruit (Psidium guajava) during developing by HS-SPME-GC/MS and RNA sequencing
6天前
已完结
Transcriptome and Metabolome Analyses of Aroma Differences between Chardonnay and a Chardonnay Bud Sport
6天前
已完结
Effects of 1‐MCP treatment on volatile compounds and quality in Xiaobai apricot during storage at low temperature
30天前
已完结
Jasmonate-induced MdMYC2 improves fruit aroma during storage of 'Ruixue'apple based on transcriptomic, metabolic and functional analyses
1个月前
已完结
Effect of fruit maturity level on quality, sensory properties and volatile composition of two common apricot (Prunus armeniaca L.) varieties
1个月前
已完结
Effect of fruit maturity level on quality, sensory properties and volatile composition of two common apricot (Prunus armeniaca L.) varieties
1个月前
已完结
Integrating transcriptome and metabolome to explore the formation of fruit aroma in different types of pepper
1个月前
已完结
Integrating transcriptome and metabolome to explore the formation of fruit aroma in different types of pepper
1个月前
已完结
Crack Initiation for Alloy 600 and Alloy 690 During Constant Load Tests in Simulated Pressurized Water Reactor Primary Water
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