Transcriptional and metabolite analysis reveal a shift in fruit quality in response to calcium chloride treatment on "Kyoho" grapevine.

导出 OA

翻译打印收藏纠错

第一作者： Weihong,Fu

第一单位： Key Laboratory of Genetics and Fruit Development, College of Horticulture, Nanjing Agricultural University, Nanjing, 210018 PR China.

作者： Weihong,Fu ^[1] ; Mengwei,Zhang ^[1] ; Peian,Zhang ^[1] ; Zhongjie,Liu ^[1] ; Tianyu,Dong ^[1] ; Saihang,Zhang ^[1] ; Yanhua,Ren ^[1] ; Haifeng,Jia ^[1] ; Jinggui,Fang ^[1]

作者单位： Key Laboratory of Genetics and Fruit Development, College of Horticulture, Nanjing Agricultural University, Nanjing, 210018 PR China. ^[1]

关键词 Calcium chloride Fruit preservation Grapevine Metabolome Transcriptome

DOI 10.1007/s13197-020-04735-5

PMID 33967321

发布时间 2022-07-16

翻译满意度评价：

准确一般字义偏差语意偏离译文作用小提交

浏览5

Journal of food science and technology

2021年58卷6期

2246-2257页

相似文献

中文期刊
外文期刊
学位论文
会议论文

检索历史清除

Transcriptional and metabolite analysis reveal a shift in fruit quality in response to calcium chloride treatment on "Kyoho" grapevine.

Journal of food science and technology

相似文献

Journal of food science and technology

相关期刊

参考文献：
指定格式：	NoteExpress EndNote RefWorks NoteFirst

检索历史 清除

Transcriptional and metabolite analysis reveal a shift in fruit quality in response to calcium chloride treatment on "Kyoho" grapevine.

Journal of food science and technology

相似文献

Journal of food science and technology

相关期刊

检索历史清除