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Samuel O Ogundipe1, Min Jeong Kang1, Patrick J Conner2

  • 1Department of Food Science and Technology, College of Agricultural and Environmental Sciences, University of Georgia, 100 Cedar Street, Athens, GA 30602, USA.

Food chemistry
|August 29, 2025
PubMed
概括

这项研究揭示了推动生核桃味道的关键代谢途径. 由于这些生物合成途径的变化,不同种类的核桃表现出不同的风味特征,为质量改进提供了洞察力.