लोड हो रहा है...
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...
में बचाया:
| में प्रकाशित: | Proc Natl Acad Sci U S A |
|---|---|
| मुख्य लेखकों: | , , , , , , , |
| स्वरूप: | Artigo |
| भाषा: | Inglês |
| प्रकाशित: |
National Academy of Sciences
2016
|
| विषय: | |
| ऑनलाइन पहुंच: | 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 |
| टैग : |
टैग जोड़ें
कोई टैग नहीं, इस रिकॉर्ड को टैग करने वाले पहले व्यक्ति बनें!
|