Evolution of typical aromas and phenolic compounds of a red-fleshed apple throughout fruit developmental periods in Xinjiang, China.
Release time: 2021/12/11
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Affiliation of Author(s):
食品工程与营养科学学院
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Journal:
Food Research International
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Funded by:
省教育厅社科项目
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Co-author:
杨宇,郭玉蓉
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Correspondence Author:
王晓宇
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Volume:
148
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Issue:
2021
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Page Number:
110635
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ISSN No.:
0963-9969
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Translation or Not:
no
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CN No.:
陕西师范大学
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Date of Publication:
2021/07/29