Comparative Analysis of Three Types of Peaches: Identification of the Key Individual Characteristic Flavor Compounds by Integrating Consumers' Acceptability with Flavor Quality

by Wanpeng XI, Qiao ZHENG, Juanfang LU, Junping QUAN
Published 2017-01-01

SlMYB75, an MYB-type transcription factor, promotes anthocyanin accumulation and enhances volatile aroma production in tomato fruits

by Wei Jian, Haohao Cao, Shu Yuan, Yudong Liu, Juanfang Lu, Wang Lu, Ning Li, Jianhui Wang, Jian Zou, Ning Tang, Chan Xu, Yulin Cheng, Yanqiang Gao, Wanpeng Xi, Mondher Bouzayen, Zhengguo Li
Published 2019-02-01