Metabolomic selection for enhanced fruit flavor

Although they are staple foods in cuisines globally, many commercial fruit varieties have become progressively less flavorful over time. Due to the cost and difficulty associated with flavor phenotyping, breeding programs have long been challenged in selecting for this complex trait. To address this...

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Detalles Bibliográficos
Autores principales: Colantonio, Vincent, Ferrão, Luis Felipe V., Tieman, Denise M., Bliznyuk, Nikolay, Sims, Charles, Klee, Harry J., Munoz, Patricio, Resende, Marcio F. R.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: National Academy of Sciences 2022
Materias:
Biological Sciences
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8860002/
https://www.ncbi.nlm.nih.gov/pubmed/35131943
http://dx.doi.org/10.1073/pnas.2115865119

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8860002/
https://www.ncbi.nlm.nih.gov/pubmed/35131943
http://dx.doi.org/10.1073/pnas.2115865119

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