1Metabolic and Starch Biosynthetic Networks Underlying Yam Waxiness Formation Revealed by Integrated Transcriptomics and Proteomics

作者： Ye Li; Peiting Li; Duoyong Zhao; Fengzhong Wang; Baiyi Lu; SCIE（2025版） EI（2025版）

机构： College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; National Engineering Research Center for Sugarcane, Key Laboratory of Sugarcane Biology and Genetic Breeding Ministry of Agriculture, Fujian Agriculture and Forestry University, Fuzhou 350007, China; Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China; Laboratory of Biomanufacturing and Food Engineering, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk A;

来源：Journal of Agricultural and Food Chemistry

关键词： amylase omics starch chains texture

年份：2025