The Molecular Network behind Volatile Aroma Formation in Pear (Pyrus spp. Panguxiang) Revealed by Transcriptome Profiling via Fatty Acid Metabolic Pathways

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 study, Panguxiang (Pyrus spp. Panguxiang) is a new variety bred from P. bretschne...

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Detalles Bibliográficos
Autores principales: Li, Huiyun, Quan, Jine, Rana, Sohel, Wang, Yanmei, Li, Zhi, Cai, Qifei, Ma, Shuhong, Geng, Xiaodong, Liu, Zhen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9605550/
https://www.ncbi.nlm.nih.gov/pubmed/36294930
http://dx.doi.org/10.3390/life12101494

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9605550/
https://www.ncbi.nlm.nih.gov/pubmed/36294930
http://dx.doi.org/10.3390/life12101494

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