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Induction of Volatile Compounds in Broccoli by Postharvest Hot-Water Dips
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What this work says
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Hot-water Dips Extend the Shelf Life of Fresh Broccoli
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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A preliminary investigation into a genetic basis for cis-3-hexen-1-ol odour perception: A genome-wide association approach
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Genetic Variation in the Odorant Receptor OR2J3 Is Associated with the Ability to Detect the “Grassy” Smelling Odor, cis-3-hexen-1-ol
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