Besides variety, also season and ripening stage have a major influence on fruit pulp aroma of cacao (Theobroma cacao L.)

IF 1.2 4区生物学 Q2 Agricultural and Biological Sciences

Journal of Applied Botany and Food Quality-Angewandte Botanik Pub Date : 2020-12-01 DOI:10.5073/JABFQ.2020.093.033

Elsa Hegmann, W. Niether, C. Rohsius, W. Phillips, R. Lieberei

引用次数: 7

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除品种外，季节和成熟期对可可果肉香气的影响也较大

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Applied Botany and Food Quality-Angewandte Botanik 生物-植物科学

CiteScore

2.50

自引率

0.00%

发文量

审稿时长

20 weeks

期刊介绍： The Journal of Applied Botany and Food Quality is the Open Access journal of the German Society for Quality Research on Plant Foods and the Section Applied Botany of the German Botanical Society. It provides a platform for scientists to disseminate recent results of applied plant research in plant physiology and plant ecology, plant biotechnology, plant breeding and cultivation, phytomedicine, plant nutrition, plant stress and resistance, plant microbiology, plant analysis (including -omics techniques), and plant food chemistry. The articles have a clear focus on botanical and plant quality aspects and contain new and innovative information based on state-of-the-art methodologies.