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...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Published: |
Chiang Mai University
2015
|
| Subjects: | |
| Online Access: | http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=84872418551&origin=inward http://cmuir.cmu.ac.th/handle/6653943832/39210 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Chiang Mai University |