Quantitative analysis of volatile flavor compounds in two transgenic tomato fruits using APCI-MS technique
The volatile flavor compounds of two transgenic tomato fruit (Lycopersicon esculentum Mill. cv. Ailsa Craig), transformed with either an ACC-oxidase (ACO1) antisense gene construct or a polygalacturonase (PG) sense suppression gene construct, were analyzed at various stages of tomato fruit ripening...
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Chiang Mai University
2015
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| 在線閱讀: | http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=84872418551&origin=inward http://cmuir.cmu.ac.th/handle/6653943832/39210 |
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