Ester‐related volatile compounds reveal the diversity and commonalities of different types of late‐ripening peaches (Englisch)
- Neue Suche nach: Li, Xiaoying
- Neue Suche nach: Liu, Chunsheng
- Neue Suche nach: Wu, Junkai
- Neue Suche nach: Xiao, Xiao
- Neue Suche nach: Zhang, Libin
- Neue Suche nach: Chen, Caixia
- Neue Suche nach: Wilson, Annette S.
- Neue Suche nach: Song, Fuhang
- Neue Suche nach: Li, Xiaoying
- Neue Suche nach: Liu, Chunsheng
- Neue Suche nach: Wu, Junkai
- Neue Suche nach: Xiao, Xiao
- Neue Suche nach: Zhang, Libin
- Neue Suche nach: Chen, Caixia
- Neue Suche nach: Wilson, Annette S.
- Neue Suche nach: Song, Fuhang
In:
Journal of Food Science
;
89
, 3
;
1485-1497
;
2024
- Aufsatz (Zeitschrift) / Elektronische Ressource
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Titel:Ester‐related volatile compounds reveal the diversity and commonalities of different types of late‐ripening peaches
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Beteiligte:Li, Xiaoying ( Autor:in ) / Liu, Chunsheng ( Autor:in ) / Wu, Junkai ( Autor:in ) / Xiao, Xiao ( Autor:in ) / Zhang, Libin ( Autor:in ) / Chen, Caixia ( Autor:in ) / Wilson, Annette S. ( Autor:in ) / Song, Fuhang ( Autor:in )
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Erschienen in:Journal of Food Science ; 89, 3 ; 1485-1497
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Verlag:
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Erscheinungsdatum:01.03.2024
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Format / Umfang:13 pages
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ISSN:
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DOI:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Elektronische Ressource
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Sprache:Englisch
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Schlagwörter:
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Datenquelle:
Inhaltsverzeichnis – Band 89, Ausgabe 3
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