1Multiplex analyses of the changes of aromatic compounds during the development of peach fruit using GC-MS and iTRAQ proteomic techniques

作者： Zhou, Huijuan; Yu, Zhifang; Zhou, Huijuan; Ye, Zhengwen; Su, Mingshen; SCI

机构： Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China; Shanghai Acad Agr Sci, Forestry & Fruit Res Inst, Shanghai 201403, Peoples R China;

来源：SCIENTIA HORTICULTURAE

关键词： Peach fruit; multiplex analyses; Aromatic compounds; GC-MS; Proteomics; iTRAQ

年份：2018