Fei, X.; Qi, Y.; Lei, Y.; Wang, S.; Hu, H.; Wei, A.
Transcriptome and Metabolome Dynamics Explain Aroma Differences between Green and Red Prickly Ash Fruit. Foods 2021, 10, 391.
https://doi.org/10.3390/foods10020391
AMA Style
Fei X, Qi Y, Lei Y, Wang S, Hu H, Wei A.
Transcriptome and Metabolome Dynamics Explain Aroma Differences between Green and Red Prickly Ash Fruit. Foods. 2021; 10(2):391.
https://doi.org/10.3390/foods10020391
Chicago/Turabian Style
Fei, Xitong, Yichen Qi, Yu Lei, Shujie Wang, Haichao Hu, and Anzhi Wei.
2021. "Transcriptome and Metabolome Dynamics Explain Aroma Differences between Green and Red Prickly Ash Fruit" Foods 10, no. 2: 391.
https://doi.org/10.3390/foods10020391
APA Style
Fei, X., Qi, Y., Lei, Y., Wang, S., Hu, H., & Wei, A.
(2021). Transcriptome and Metabolome Dynamics Explain Aroma Differences between Green and Red Prickly Ash Fruit. Foods, 10(2), 391.
https://doi.org/10.3390/foods10020391