Article Versions Notes

Cheng G-T, Li Y-S, Qi S-M, Wang J, Zhao P, Lou Q-Q, Wang Y-F, Zhang X-Q, Liang Y. SlCCD1A Enhances the Aroma Quality of Tomato Fruits by Promoting the Synthesis of Carotenoid-Derived Volatiles. Foods. 2021; 10(11):2678. https://doi.org/10.3390/foods10112678

Cheng, Guo-Ting, Yu-Shun Li, Shi-Ming Qi, Jin Wang, Pan Zhao, Qian-Qi Lou, Yan-Feng Wang, Xiang-Qian Zhang, and Yan Liang. 2021. "SlCCD1A Enhances the Aroma Quality of Tomato Fruits by Promoting the Synthesis of Carotenoid-Derived Volatiles" Foods 10, no. 11: 2678. https://doi.org/10.3390/foods10112678

Cheng, G.-T., Li, Y.-S., Qi, S.-M., Wang, J., Zhao, P., Lou, Q.-Q., Wang, Y.-F., Zhang, X.-Q., & Liang, Y. (2021). SlCCD1A Enhances the Aroma Quality of Tomato Fruits by Promoting the Synthesis of Carotenoid-Derived Volatiles. Foods, 10(11), 2678. https://doi.org/10.3390/foods10112678