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Transcriptome and Metabolome Dynamics Explain Aroma Differences between Green and Red Prickly Ash Fruit
Green prickly ash (Zanthoxylum armatum) and red prickly ash (Zanthoxylum bungeanum) fruit have unique flavor and aroma characteristics that affect consumers’ purchasing preferences. However, differences in aroma components and relevant biosynthesis genes have not been systematically investigated in...
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| Publicat a: | Foods |
|---|---|
| Autors principals: | , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI
2021
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7916813/ https://ncbi.nlm.nih.gov/pubmed/33579038 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10020391 |
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