Changes in quality properties and volatile compounds of different cultivars of green plum (Prunus mume Sieb. et Zucc.) during ripening
Xiaowei Chen, Yangyang Yu, Yujuan Xu, Yuanshan Yu, Bo Zou, Jijun Wu, Haochen Liu, Haoran Liu, Fan Yang, Shupeng Chen, Qiupeng Chen
Topics & Concepts
RipeningCultivarChemistryPrunusAromaFood scienceTerpenePhytochemicalHorticultureAscorbic acidFlavorBotanyBiologyOrganic chemistryBiochemistryPhytochemicals and Antioxidant ActivitiesPlant Physiology and Cultivation StudiesHorticultural and Viticultural Research