Lv3
260 积分 2022-11-02 加入
The Actual and Potential Aroma of Winemaking Grapes
5个月前
已完结
Quantification of advanced glycation end products and amino acid cross-links in foods by high-resolution mass spectrometry: Applicability of acid hydrolysis
5个月前
已完结
The B‐box transcription factor BnBBX22.A07 enhances salt stress tolerance by indirectly activating BnWRKY33.C03
5个月前
已完结
Identification of BBX proteins as rate-limiting cofactors of HY5
5个月前
已完结
The B‐box transcription factor BnBBX22.A07 enhances salt stress tolerance by indirectly activating BnWRKY33.C03
6个月前
已完结
Effects of full shading of clusters from véraison to ripeness on fruit quality and volatile compounds in Cabernet Sauvignon grapes
10个月前
已完结
Polygalacturonase inhibiting protein enhances cell wall strength of strawberry fruit for resistance to Botrytis cinerea infection
11个月前
已完结
Histone modification‐dependent production of peptide hormones facilitates acquisition of pluripotency during leaf‐to‐callus transition in Arabidopsis
11个月前
已完结
The bZIP transcription factor MdHY5 regulates anthocyanin accumulation and nitrate assimilation in apple
1年前
已完结
Integrative analysis of metabolome and transcriptome reveals the mechanism of color formation in pepper fruit (Capsicum annuum L.)
1年前
已完结
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