Transcriptomic analysis and volatile profiling reveals the regulatory mechanism of flavor volatiles in fresh-cut potatoes
ABSTRACTThe potato (Solanum tuberosum L.) is one of the most edible vegetables worldwide. The cutting process disrupts the internal structure of several volatile substances that prompt flavor changes in fresh-cut potatoes. Understanding the composition of volatiles along with their biosynthesis mech...
| 主要な著者: | , , , , , |
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| フォーマット: | 論文 |
| 言語: | English |
| 出版事項: |
Taylor & Francis Group
2023-12-01
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| シリーズ: | International Journal of Food Properties |
| 主題: | |
| オンライン･アクセス: | https://www.tandfonline.com/doi/10.1080/10942912.2023.2259626 |