How temperatures may affect the synthesis of fatty acids during olive fruit ripening: genes at work in the field

HIGHLIGHTS

• who: Cibeles Contreras and colleagues from the Consejo Nacional de (CONICET), Argentina Instituto Multidisciplinario de Biologu00eda Vegetal, IMBIV-CONICET-Universidad Nacional de have published the article: How Temperatures May Affect the Synthesis of Fatty Acids during Olive Fruit Ripening: Genes at Work in the Field, in the Journal: Plants 2023, 54 of /2023/
• what: The aim of this study was to evaluate the effects of the thermal regime during oil synthesis on the expression of fatty acid desaturase genes and on the unsaturated fatty acid contents at the field level. The aim of this study . . .
  

   

  

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