科研产出
Comparative proteomic analysis of wild-type and a SlETR-3 (Nr) mutant reveals an ethylene-induced physiological regulatory network in fresh-cut tomatoes
SCI
机构:
来源:FOOD RESEARCH INTERNATIONAL年份:2022关键词: Fresh-cut tomato; Proteomics; Ethylene; Pectinesterase; Physiological regulatory network
全文链接
请求原文
Prediction of chemical indicators for quality of Zanthoxylum spices from multi-regions using hyperspectral imaging combined with chemometrics
SCI
机构:
来源:FRONTIERS IN SUSTAINABLE FOOD SYSTEMS年份:2022关键词: Zanthoxylum spices; antioxidant; alkylamide; volatile oil; hyperspectral imaging; chemometric
全文链接
请求原文


