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food chemistry(1)

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forchlorfenuron(1)
metabolomics(1)
red-fleshed kiwifruit(1)
transcriptomics(1)

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作者

Shiyu Wang AND Yingying Bi AND Lijun Han AND Chengkui Qiao AND Ming Zhuang AND Mengyuan Cao(0)

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college of science, china agricultural university, beijing 100193, china(1)
sciex application center, shanghai 200233, china(1)
zhengzhou fruit research institute, chinese academy of agricultural sciences, zhengzhou 450009, china(1)

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2025(1)

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资源类型: 外文期刊

作者:Shiyu Wang(精确检索)

作者:Yingying Bi(精确检索)

作者:Lijun Han(精确检索)

作者:Chengkui Qiao(精确检索)

作者:Ming Zhuang(精确检索)

作者:Mengyuan Cao(精确检索)

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1Changes in functional nutrients in red-fleshed kiwifruits after forchlorfenuron application leveraging a multi-omics approach

作者： Shiyu Wang; Yingying Bi; Lijun Han; Chengkui Qiao; Ming Zhuang; Mengyuan Cao; SCIE（2025版） EI（2025版）

机构： College of Science, China Agricultural University, Beijing 100193, China; SCIEX Application Center, Shanghai 200233, China; Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China;

来源：Food Chemistry

关键词： Forchlorfenuron Metabolomics Red-fleshed kiwifruit Transcriptomics