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Multi-omics study uncovered key differences in taste and nutritional quality among three distinct bitter gourd

Shudan Xue1, Muhammad Sajjad1, Meijiang Zhou1

  • 1Guangdong Key Laboratory for New Technology Research of Vegetables, Vegetable Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, PR China.

Food Chemistry. Molecular Sciences
|October 27, 2025
PubMed

Keywords:
ColorFlavorHealthMetabolomeMolecular regulationTranscriptomeVegetable

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