Transcriptome and Metabolome Dynamics Explain Aroma Differences between Green and Red Prickly Ash Fruit
Green prickly ash (<i>Zanthoxylum armatum</i>) and red prickly ash (<i>Zanthoxylum bungeanum</i>) fruit have unique flavor and aroma characteristics that affect consumers’ purchasing preferences. However, differences in aroma components and relevant biosynthesis genes have no...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-02-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/10/2/391 |