Integrative phenomics, metabolomics, and flavoromics reveal key quality indicators during the formation of flavor and bioactive compounds in Alpinia hainanensis (Zingiberaceae) fruit
Xiaolu Chen, Tian Qin, Zhen‐Xia Chen, Qian Jiang, Xuan Hu, Dan Wang, Tianrong Wu, Xueting Luo, Lang‐Xing Yuan, Fulai Yu
Topics & Concepts
ZingiberaceaePhenomicsAlpiniaFlavorChemistryMetabolomicsKey (lock)Food scienceBotanyChromatographyBiologyRhizomeBiochemistryEcologyGeneGenomicsGenomeGinger and Zingiberaceae researchBiochemical and biochemical processesEssential Oils and Antimicrobial Activity