Expression of Genes Associated with Aroma Formation Derived from the Fatty Acid Pathway during Peach Fruit Ripening-Reference-Cited by-同舟云学术

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Expression of Genes Associated with Aroma Formation Derived from the Fatty Acid Pathway during Peach Fruit Ripening

Published:2010-05-26 Issue:10 Volume:58 Page:6157-6165
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zhang Bo,Shen Ji-yuan,Wei Wen-wen,Xi Wan-peng,Xu Chang-Jie,Ferguson Ian,Chen Kunsong

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf100172e

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1. Low temperature conditioning and nitric oxide treatment reduced chilling injury and altered fatty acid metabolism of flat peaches;Postharvest Biology and Technology;2024-12

2. Effects of ultraviolet C on the quality and aroma volatile in peach fruit during postharvest storage;Food Chemistry;2024-10

3. Analysis of Aroma Characteristics of ‘Binzi’ and ‘Xiangguo’ Apple—Ancient Cultivars in China;Foods;2024-09-10

4. Characterization of aroma profiles in flat peach juice post-thermal sterilization: Insights from comprehensive two-dimensional GC with time-of-flight mass spectrometry (GC×GC-TOF-MS), sensory analysis, and chemometric approaches;Journal of Food Composition and Analysis;2024-09

5. Potential regulator of ethylene and ABA in aroma recovery of kiwifruit after transferring from cold storage;Scientia Horticulturae;2024-09

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