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Low temperature storage alleviates internal browning of 'Comte de Paris' winter pineapple fruit by reducing phospholipid degradation, phosphatidic acid accumulation and membrane lipid peroxidation processes
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来源:FOOD CHEMISTRY年份:2023关键词: Pineapple fruit; Internal browning; Phospholipid; Fatty acid; Lipid peroxidation
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Genome-Wide Identification and Characterization of R2R3-MYB Provide Insight into Anthocyanin Biosynthesis Regulation Mechanism of Ananas comosus var. bracteatus
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来源:INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES年份:2023关键词: Ananas comosus var; bracteatus; genome-wide; anthocyanin biosynthesis
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