Transcriptome and Metabolome Dynamics Explain Aroma Differences between Green and Red Prickly Ash Fruit

Green prickly ash (Zanthoxylum armatum) and red prickly ash (Zanthoxylum bungeanum) fruit have unique flavor and aroma characteristics that affect consumers’ purchasing preferences. However, differences in aroma components and relevant biosynthesis genes have not been systematically investigated in...

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Detalles Bibliográficos
Autores principales: Fei, Xitong, Qi, Yichen, Lei, Yu, Wang, Shujie, Hu, Haichao, Wei, Anzhi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7916813/
https://www.ncbi.nlm.nih.gov/pubmed/33579038
http://dx.doi.org/10.3390/foods10020391

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7916813/
https://www.ncbi.nlm.nih.gov/pubmed/33579038
http://dx.doi.org/10.3390/foods10020391

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