科研产出
Characterization of flavor perception and characteristic aroma of traditional dry-cured fish by flavor omics combined with multivariate statistics
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来源:LWT-FOOD SCIENCE AND TECHNOLOGY年份:2023关键词: Dry-cured fish; GC-O-MS; Recombination and omission experiments; Odor activity values; Key odorant
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Determination of fumonisins in edible vegetable oil by MIL-101(Cr) based dispersive solid-phase extraction combined with high-performance liquid chromatography-tandem mass spectrometry
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来源:JOURNAL OF FOOD COMPOSITION AND ANALYSIS年份:2023关键词: Fumonisins; MIL-101 (Cr); Dispersive solid-phase extraction; HPLC-MS; MS; Edible vegetable oil
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Transcriptome analysis revealed differentially expressed genes in rice functionally associated with brown planthopper defense in near isogenic lines pyramiding BPH14 and BPH15
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来源:FRONTIERS IN PLANT SCIENCE年份:2023关键词: rice; brown planthopper; RNA-sequencing; BPH14; BPH15; resistance
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Anthocitrus: evaluation of anthocyanin accumulating "Mexican" lime fruits produced by overexpressing the Ruby transcription factor gene from Citrus sinensis "Moro"
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来源:PLANT CELL TISSUE AND ORGAN CULTURE年份:2023关键词: Citrus; Anthocyanins; Ruby gene; Genetic transformation; transcriptome profiling
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