Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Zhengwan Xie"'
Publikováno v:
Foods, Vol 13, Iss 12, p 1870 (2024)
Aroma, an important quality characteristic of plant fruits, is produced by volatile organic compounds (VOCs), mainly terpenes, aldehydes, alcohols, esters, ketones, and other secondary metabolites, in plant cells. There are significant differences in
Externí odkaz:
https://doaj.org/article/d30796b1823d4a619fee69899a236173
Autor:
Qing Ji, Ruifang Wang, Kai Chen, Zhengwan Xie, Sunyang Li, Dawei Wang, Ao Zhang, Yumei Xu, Shenghui Li, Junjun Cui, Sha Liu, Jun Zhou, Lihu Wang
Publikováno v:
The Plant Genome, Vol 16, Iss 2, Pp n/a-n/a (2023)
Abstract Chinese jujube (Ziziphus jujuba Mill.) is a globally popular and economically important fruit that is rich in bioactive compounds with strong anti‐cancer effects. Rain‐proof cultivation is widely used to cultivate Chinese jujube, as it h
Externí odkaz:
https://doaj.org/article/db093b347ff7472d8560e3f49554f629
Autor:
Zhengwan, Xie, Qing, Ji, Wang, Lihu, Zhang, Ao, Li, Shengxing, Li, Sunyang, Chen, Mei, Jiayue, Yang, Wang, Ruifang
Publikováno v:
PeerJ; Nov2024, p1-25, 25p