The Molecular Network behind Volatile Aroma Formation in Pear (Pyrus spp. Panguxiang) Revealed by Transcriptome Profiling via Fatty Acid Metabolic Pathways
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DOI: 10.3390/life12101494
Abstract: Simple Summary Pear is a widely eaten fruit all over the world. Volatile aroma is an important factor affecting fruit quality and the fatty acid metabolism pathway is important in synthesizing volatile aromas. In this… read more here.
Keywords: panguxiang; network; volatile aroma; aroma ... See more keywords