Molecules | |
Evolution of the Aroma Volatiles of Pear Fruits Supplemented with Fatty Acid Metabolic Precursors | |
Gaihua Qin2  Shutian Tao2  Huping Zhang2  Wenjiang Huang2  Juyou Wu2  Yiliu Xu1  Shaoling Zhang2  | |
[1] Key Laboratory of Genetic Improvement and Ecophysiology of Horticultural Crop, Hefei 230031, China;Department of Horticulture, Nanjing Agricultural University, Nanjing 210095, China; E-Mails: | |
关键词: pear; aroma volatiles; fatty acid metabolism; | |
DOI : 10.3390/molecules191220183 | |
来源: mdpi | |
【 摘 要 】
To examine the biochemical metabolism of aroma volatiles derived from fatty acids, pear fruits were incubated
【 授权许可】
CC BY
© 2014 by the authors; licensee MDPI, Basel, Switzerland.
【 预 览 】
Files | Size | Format | View |
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RO202003190018882ZK.pdf | 283KB | download |