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Systematic qualitative and quantitative assessment of fatty acids in the seeds of 60 tree peony (Paeonia section Moutan DC.) cultivars by GC-MS 期刊论文
FOOD CHEMISTRY, 2015, 卷号: 173, 页码: 133-140
作者:  Li, Shan-Shan;  Yuan, Ru-Yu;  Chen, Li-Guang;  Wang, Liang-Sheng;  Hao, Xiang-Hong;  Wang, Li-Jin;  Zheng, Xu-Chen;  Du, Hui
Adobe PDF(822Kb)  |  收藏  |  浏览/下载：65/0  |  提交时间：2022/09/13
Paeonia  Tree peony  Fatty acid  Linolenic acid  n-6/n-3 ratio  GC-MS  
Peach fruit acquired tolerance to low temperature stress by accumulation of linolenic acid and N-acylphosphatidylethanolamine in plasma membrane 期刊论文
FOOD CHEMISTRY, 2010, 卷号: 120, 期号: 3, 页码: 864–872
作者:  Changfeng Zhang;  Shiping Tian
Adobe PDF(563Kb)  |  收藏  |  浏览/下载：118/0  |  提交时间：2018/12/06
Volatile characteristics of 50 peaches and nectarines evaluated by HP–SPME with GC–MS 期刊论文
FOOD CHEMISTRY, 2009, 卷号: 116, 期号: 5, 页码: 356-364
作者:  Yiju Wang;  Chunxiang Yang;  Shaohua Li;  Liu Yang;  Younian Wang;  Jianbo Zhao;  Quan Jiang
Adobe PDF(522Kb)  |  收藏  |  浏览/下载：127/0  |  提交时间：2018/12/07
Crucial contribution of membrane lipids’ unsaturation to acquisition of chilling-tolerance in peach fruit stored at 0℃ 期刊论文
FOOD CHEMISTRY, 2009, 卷号: 115, 期号: 2, 页码: 405-411
作者:  Changfeng Zhang;  Shiping Tian
Adobe PDF(425Kb)  |  收藏  |  浏览/下载：99/0  |  提交时间：2018/12/05