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Journal Abstract Search

208 related items for PubMed ID: 20393995

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  • 4. Genetic diversity of volatile components in Xinjiang Wild Apple (Malus sieversii).
    Chen X, Feng T, Zhang Y, He T, Feng J, Zhang C.
    J Genet Genomics; 2007 Feb; 34(2):171-9. PubMed ID: 17469789
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  • 6. An integrative "omics" approach identifies new candidate genes to impact aroma volatiles in peach fruit.
    Sánchez G, Venegas-Calerón M, Salas JJ, Monforte A, Badenes ML, Granell A.
    BMC Genomics; 2013 May 23; 14():343. PubMed ID: 23701715
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  • 8. Free and glycosidically bound aroma compounds in cherry (Prunus avium L.).
    Wen YQ, He F, Zhu BQ, Lan YB, Pan QH, Li CY, Reeves MJ, Wang J.
    Food Chem; 2014 May 23; 152():29-36. PubMed ID: 24444903
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  • 11. Compositional Analysis and Aroma Evaluation of Feijoa Essential Oils from New Zealand Grown Cultivars.
    Peng Y, Bishop KS, Quek SY.
    Molecules; 2019 May 29; 24(11):. PubMed ID: 31146480
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  • 12. Profiling Taste and Aroma Compound Metabolism during Apricot Fruit Development and Ripening.
    Xi W, Zheng H, Zhang Q, Li W.
    Int J Mol Sci; 2016 Jun 24; 17(7):. PubMed ID: 27347931
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  • 17. Improvement of flavour quality and consumer acceptance during postharvest ripening in greenhouse peaches by carbon dioxide enrichment.
    Xi W, Zhang Q, Lu X, Wei C, Yu S, Zhou Z.
    Food Chem; 2014 Dec 01; 164():219-27. PubMed ID: 24996327
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  • 18. Relationship between fruit density and quality parameters, levels of sugars, organic acids, bioactive compounds and volatiles of two nectarine cultivars, at harvest and after ripening.
    Aubert C, Chalot G, Lurol S, Ronjon A, Cottet V.
    Food Chem; 2019 Nov 01; 297():124954. PubMed ID: 31253296
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