文献
J-GLOBAL ID:201802265505030191
整理番号:18A0853282
トランスクリプトーム解析は低温貯蔵後の‘nanguo’セイヨウナシの芳香エステル弱化の新しい可能な機構を提供する【JST・京大機械翻訳】
Transcriptome analyses provide new possible mechanisms of aroma ester weakening of ‘Nanguo’ pear after cold storage
著者 (7件):
Shi Fei
(Department of Food Science, Shenyang Agricultural University, Shenyang, 110866, PR China)
,
Zhou Xin
(Department of Food Science, Shenyang Agricultural University, Shenyang, 110866, PR China)
,
Zhou Qian
(Department of Food Science, Shenyang Agricultural University, Shenyang, 110866, PR China)
,
Tan Zhuo
(Department of Food Science, Shenyang Agricultural University, Shenyang, 110866, PR China)
,
Yao Miao-miao
(Department of Food Science, Shenyang Agricultural University, Shenyang, 110866, PR China)
,
Wei Bao-dong
(Department of Food Science, Shenyang Agricultural University, Shenyang, 110866, PR China)
,
Ji Shu-juan
(Department of Food Science, Shenyang Agricultural University, Shenyang, 110866, PR China)
資料名:
Scientia Horticulturae
(Scientia Horticulturae)
巻:
237
ページ:
247-256
発行年:
2018年
JST資料番号:
W1940A
ISSN:
0304-4238
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
オランダ (NLD)
言語:
英語 (EN)