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Two ω-3 FADs Are Associated with Peach Fruit Volatile Formation
Aroma-related volatiles, together with sugars and acids, play an important role in determining fruit flavor quality. Characteristic volatiles of peach fruit are mainly derived from fatty acids such as linoleic acid (18:2) and linolenic acid (18:3). In the present study, six genes encoding fatty acid...
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| Pubblicato in: | Int J Mol Sci |
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| Autori principali: | , , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
MDPI
2016
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4848920/ https://ncbi.nlm.nih.gov/pubmed/27043529 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/ijms17040464 |
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