Improving the flavor of fresh fruits : genomics, biochemistry, and biotechnology
It is generally accepted that the flavor quality of many fruits has significantly declined over recent decades. While some of this decline can be linked to selection for certain traits, such as firmness and postharvest shelf life, that run counter to good flavor, a major contributing factor has been...
| Veröffentlicht in: | The New phytologist. - 1979. - 187(2010), 1 vom: 01. Juli, Seite 44-56 |
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| 1. Verfasser: | |
| Format: | Online-Aufsatz |
| Sprache: | English |
| Veröffentlicht: |
2010
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| Zugriff auf das übergeordnete Werk: | The New phytologist |
| Schlagworte: | Journal Article Review |
| Online verfügbar |
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