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| Transcriptomic Analysis of Grape (Vitis vinifera L.) Leaves after Exposure to Ultraviolet C Irradiation 期刊论文
PLoS One, 2014, 卷号: 9, 期号: 12, 页码: e113772
作者: Huifen Xi; Ling Ma; Guotian Liu; Nian Wang; Junfang Wang; Lina Wang; Zhanwu Dai ; Shaohua Li; Lijun Wang
 Adobe PDF(1229Kb) |  收藏 | 浏览/下载：140/0 | 提交时间：2018/12/07 |
| Sunlight exclusion from Muscat grape alters volatile profiles during berry development 期刊论文
FOOD CHEMISTRY, 2014, 卷号: 164, 期号: 23, 页码: 242–250
作者: Haohao Zhang; Peige Fan; Cuixia Liu; Benhong Wu; Shaohua Li; Zhenchang Liang
Adobe PDF(1906Kb) | 收藏 | 浏览/下载：138/0 | 提交时间：2018/12/07 |
| haracterization of volatile compounds in flowers from four groups of sweet osmanthus (Osmanthus fragrans) cultivars 期刊论文
CANADIAN JOURNAL OF PLANT SCIENCE, 2013, 卷号: 93, 期号: 5, 页码: 923-931
作者: Haiping Xin; Benhong Wu; Haohao Zhang; Caiyun Wang; Jitao Li; Bo Yang; Shaohua Li
Adobe PDF(681Kb) | 收藏 | 浏览/下载：126/0 | 提交时间：2018/12/07 |
| Individual and Combined Effects of CaCl2 and UV−C on the Biosynthesis of Resveratrols in Grape Leaves and Berry Skins 期刊论文
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2013, 卷号: 61, 页码: 7135-7141
作者: Lijun Wang; Ling Ma; Huifen Xi; Wei Duan; Junfang Wang; Shaohua Li
Adobe PDF(546Kb) | 收藏 | 浏览/下载：136/0 | 提交时间：2018/12/07 |
| Resveratrols in Vitis berry skins and leaves: Their extraction and analysis by HPLC 期刊论文
FOOD CHEMISTRY, 2013, 卷号: 136, 期号: 2, 页码: 643–649
作者: Chunyan Liu; Lijun Wang; Junfang Wang; Benhong Wu; Wen Liu; Peige Fan; Zhenchang Liang; Shaohua Li
Adobe PDF(413Kb) | 收藏 | 浏览/下载：132/0 | 提交时间：2018/12/06 |
| Inheritance of anthocyanin content in the ripe berries of a tetraploid × diploid grape cross population 期刊论文
EUPHYTICA, 2012, 卷号: 186, 期号: 2, 页码: 343–356
作者: Zhenchang Liang; Min Sang; Benhong Wu; Aihong Ma; Shengjian Zhao; Gan-Yuan Zhong; Shaohua Li
Adobe PDF(372Kb) | 收藏 | 浏览/下载：134/0 | 提交时间：2018/12/06 |
| Volatiles of plums evaluated by HS-SPME with GC-MS at the germplasm level 期刊论文
FOOD CHEMISTRY, 2012, 卷号: 130, 期号: 1, 页码: 432-440
作者: Qianqian Chai; Benhong Wu; Weisheng Liu; Lijun Wang; Chunxiang Yang; Yiju Wang; Jinbao Fang; Youchun Liu; Shaohua Li
Adobe PDF(649Kb) | 收藏 | 浏览/下载：151/0 | 提交时间：2018/12/05 |
| Volatile compounds evolution of three table grapes with different flavour during and after maturation 期刊论文
Food Chemistry, 2011, 卷号: 128, 期号: 4, 页码: 823-830
作者: Chunxiang Yang; Yiju Wang; Benhong Wu; Jinbao Fang; Shaohua Li
Adobe PDF(495Kb) | 收藏 | 浏览/下载：126/0 | 提交时间：2018/12/07 |
| CIELAB coordinates in response to berry skin anthocyanins and their composition in vitis 期刊论文
JOURNAL OF FOOD SCIENCE, 2011, 卷号: 76, 期号: 3, 页码: 490-497
作者: Zhangchang Liang; Min Sang; Peige Fan; Benhong Wu; Lijun Wang; Shuhua Yang; Shaohua Li
Adobe PDF(202Kb) | 收藏 | 浏览/下载：113/0 | 提交时间：2018/12/07 |
| Effect of grape genotype and tissue type on callus growth and production of resveratrols and their piceids after UV-C irradiation 期刊论文
FOOD CHEMISTRY, 2010, 卷号: 122, 期号: 3, 页码: 475–481
作者: Wen Liu; Chunyan Liu; Chunxiang Yang; Lijun Wanga; Shaohua Li
Adobe PDF(311Kb) | 收藏 | 浏览/下载：128/0 | 提交时间：2018/12/07 |
