The science of fruit ripening has advanced greatly in recent years, from investigations of single genes and enzymatic reactions to complex studies of the regulatory networks controlling the process. This volume covers these advances and presents them in context with general fruit biology.Herein the molecular and biochemical basis for the ways colour, flavour and texture are effected in ripening fruit is explained.
The Molecular Biology and Biochemistry of Fruit Ripening
by Graham B. Seymour, et al
Wiley-Blackwell, 2013
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