Changes in fruit quality parameters and volatile compounds in four wampee varieties at different ripening stages.

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第一作者： Xiaoqin,Mo

第一单位： National Key Laboratory for Tropical Crop Breeding, Key Laboratory of Biology and Genetic Resources of Tropical Crops, Ministry of Agriculture and Rural Affairs, Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Sanya/Haikou Hainan 572024/571101, China.

作者： Xiaoqin,Mo ^[1] ; Diao,Cai ^[1] ; Hongbin,Yang ^[2] ; Qingmian,Chen ^[3] ; Chunhua,Xu ^[1] ; Jiashui,Wang ^[2] ; Zheng,Tong ^[1] ; Bingqiang,Xu ^[1]

作者单位： National Key Laboratory for Tropical Crop Breeding, Key Laboratory of Biology and Genetic Resources of Tropical Crops, Ministry of Agriculture and Rural Affairs, Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Sanya/Haikou Hainan 572024/571101, China. ^[1] Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China. ^[2] Institute of Environmental and Plant Protection, Chinese Academy of Tropical Agricultural Science, Haikou 571101, China. ^[3]

关键词 Aroma-active markers Fruit quality Ripening stages Volatile compounds Wampee

DOI 10.1016/j.fochx.2025.102377

PMID 40206043

发布时间 2025-04-11

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Food chemistry

2025年27卷

102377页

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Changes in fruit quality parameters and volatile compounds in four wampee varieties at different ripening stages.

Food chemistry

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Changes in fruit quality parameters and volatile compounds in four wampee varieties at different ripening stages.

Food chemistry

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Food chemistry

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