HIGHLIGHTS
- who: Yi Wang and collaborators from the School of Food and Health, Zhejiang Agricultural and Forestry University, Hangzhou, China have published the research: Transcriptomic Analysis Reveals the Mechanism of Lignin Biosynthesis in Fresh-Cut Cucumber, in the Journal: Horticulturae 2023, 500 of /2023/
- what: At present, the research on cucumbers mainly focuses on the fresh-keeping mechanism, microorganisms in the tissue, and the safety of fresh-cut cucumber, while the impact of mechanical damage treatments on the quality of fresh-cut cucumber is not clear, especially because the lignification of fresh-cut cucumber caused by . . .
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