A carregar...
Chilling-induced tomato flavor loss is associated with altered volatile synthesis and transient changes in DNA methylation
Commercial tomatoes are widely perceived by consumers as lacking flavor. A major part of that problem is a postharvest handling system that chills fruit. Low-temperature storage is widely used to slow ripening and reduce decay. However, chilling results in loss of flavor. Flavor-associated volatiles...
Na minha lista:
| Publicado no: | Proc Natl Acad Sci U S A |
|---|---|
| Main Authors: | , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
National Academy of Sciences
2016
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5098663/ https://ncbi.nlm.nih.gov/pubmed/27791156 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1073/pnas.1613910113 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|