HIGHLIGHTS
- who: Huiyun Li and colleagues from the College of Forestry, Henan Agricultural University, Zhengzhou, China have published the research: The Molecular Network behind Volatile Aroma Formation in Pear (Pyrus spp. Panguxiang) Revealed by Transcriptome Profiling via Fatty Acid Metabolic Pathways, in the Journal: Life 2022, 12, 1494. of 28/08/2022
- what: This study focuses on the changes in volatile substance synthesis during the development and storage of Panguxiang fruits. Panguxiang Fruits This study investigated the transcriptomic sequences of 27 samples taken at different fruit ripening and storage stages. The network formed by key genes . . .
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