Key factors uncovered by transcriptomic analysis in the regulation of glutamic acid repressing the browning of fresh-cut potatoes
Qinghua Guan, Wenhui Li, Mei Dai, Jin Qiao, Bin Wu, Zheng Zhang, Jingying Shi, Zunyang Song
Topics & Concepts
BrowningKey (lock)TranscriptomeChemistryFood scienceBiochemistryBiologyGeneGene expressionEcologyPotato Plant ResearchPlant Pathogens and ResistancePostharvest Quality and Shelf Life Management