Transcriptional regulatory networks controlling taste and aroma quality of apricot (Prunus armeniaca L.) fruit during ripening
Author:
Funder
National Natural Science Foundation of China
Publisher
Springer Science and Business Media LLC
Subject
Genetics,Biotechnology
Link
http://link.springer.com/content/pdf/10.1186/s12864-019-5424-8.pdf
Reference56 articles.
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2. Feng J, Xi W, Li W, Liu HN, Liu XF, Lu XY. Volatile characterization of major apricot cultivars of southern Xinjiang region of China. J Am Soc Hortic Sci. 2015;140:466–71.
3. Xi WP, Zheng HW, Zhang QY, Li WH. Profiling taste and aroma compound metabolism during apricot fruit development and ripening. Int J Mol Sci. 2016;17:998.
4. Kader AA. Flavor quality of fruits and vegetables. J Sci Food Agric. 2008;88(11):1863–8.
5. Pei MS, Niu JX, Li CJ, Cao FJ, Quan SW. Identification and expression analysis of genes related to calyx persistence in Korla fragrant pear. BMC Genomics. 2016;17:132.
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