A physiological and metabolomic analysis reveals the effect of shading intensity on blueberry fruit quality.

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作者： Yaqiong,Wu ^[1] ; Hao,Yang ^[2] ; Haiyan,Yang ^[1] ; Chunhong,Zhang ^[1] ; Lianfei,Lyu ^[1] ; Weilin,Li ^[2] ; Wenlong,Wu ^[1]

作者单位： Institute of Botany, Jiangsu Province and Chinese Academy of Sciences, Jiangsu Key Laboratory for the Research and Utilization of Plant Resources, The Jiangsu Provincial Platform for Conservation and Utilization of Agricultural Germplasm, Qian Hu Hou Cun No. 1, Nanjing 210014, China. ^[1] Co-Innovation Center for Sustainable Forestry in Southern China, College of Forestry, Nanjing Forestry University, 159 Longpan Road, Nanjing 210037, China. ^[2]

DOI 10.1016/j.fochx.2022.100367

PMID 35769330

发布时间 2022-07-16

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Food chemistry

2022年15卷

100367页

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A physiological and metabolomic analysis reveals the effect of shading intensity on blueberry fruit quality.

Food chemistry

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Food chemistry

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A physiological and metabolomic analysis reveals the effect of shading intensity on blueberry fruit quality.

Food chemistry

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Food chemistry

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