Transcriptomics combined with HS-SPME-GC/MS and IMS was used to investigate aroma compound formation in ‘Fengtang’ plum at different maturity stages

Food Chemistry 2026

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Authors: Liangjie Ba, Xiaogang Wang, Chenglin Luo, Sen Cao, Jianye Chen, Donglan Luo

DOI: 10.1016/j.foodchem.2026.148096

Cited by: 4

References: 57

Fields of Study & Subjects

Postharvest Quality and Shelf Life Management Plant Physiology and Cultivation Studies Plant Gene Expression Analysis

References 57