Analysis of fatty acid compositions and differential gene expression in two Iranian olive cultivars during fruit ripening
Author:
Funder
NIGEB
Publisher
Springer Science and Business Media LLC
Subject
Plant Science,Agronomy and Crop Science,Physiology
Link
http://link.springer.com/content/pdf/10.1007/s11738-021-03218-0.pdf
Reference64 articles.
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2. Alagna F, D’Agostino N, Torchia L, Servili M, Rao R, Pietrella M, Giuliano G, Chiusano ML, Baldoni L, Perrotta G (2009) Comparative 454 pyrosequencing of transcripts from two olive genotypes during fruit development. BMC Genomics 10:399
3. Alagna F, Mariotti R, Panara F, Caporali S, Urbani S, Veneziani G, Baldoni L (2012) Olive phenolic compounds: metabolic and transcriptional profiling during fruit development. BMC Plant Biol 12:162. https://doi.org/10.1186/1471-2229-12-162
4. Anonymous (1991) Commision Regulation 2568/91, July 11. Off J Eur Commun L248:1–82
5. Baccouri B, Zarrouk W, Krichene D, Nouairi I, Youssef NB, Daoud D, Zarrouk M (2007) Influence of fruit ripening and crop yield on chemical properties of virgin olive oils from seven selected oleasters (Olea europaea L.). J Agro 6:388–396. https://doi.org/10.3923/ja.2007.388.396
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