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Changes in flavor-relevant compounds during vine ripening of tomato fruit and their relationship with ethylene production

Crossref DOI link: https://doi.org/10.1007/s13580-018-0067-2

Published Online: 2018-10-29

Published Print: 2018-12

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Wang, Libin

Luo, Weiqi

Sun, Xiuxiu

Qian, Chunlu https://orcid.org/0000-0001-7656-4791
Funding

Funding for this research was provided by:

National Natural Science Foundation of China (31701868)

China Postdoctoral Science Foundation (2017M620213)

China Postdoctoral Science Foundation (2014M560451)

Fundamental Research Funds for the Central Universities (Y0201700670)
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Article History

Received: 3 August 2017

Revised: 19 February 2018

Accepted: 30 May 2018

First Online: 29 October 2018

Compliance with ethical standards

:

: The authors have no conflict of interest to declare.