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Two ω-3 FADs Are Associated with Peach Fruit Volatile Formation

Aroma-related volatiles, together with sugars and acids, play an important role in determining fruit flavor quality. Characteristic volatiles of peach fruit are mainly derived from fatty acids such as linoleic acid (18:2) and linolenic acid (18:3). In the present study, six genes encoding fatty acid...

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Detalles Bibliográficos
Autores principales:	Wang, Jiao-Jiao, Liu, Hong-Ru, Gao, Jie, Huang, Yu-Ji, Zhang, Bo, Chen, Kun-Song
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2016
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4848920/ https://www.ncbi.nlm.nih.gov/pubmed/27043529 http://dx.doi.org/10.3390/ijms17040464

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