{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"omics_type":["Unknown"],"volume":["34"],"submitter":["Li R"],"journal":["Food chemistry: X"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC12926643"],"repository":["biostudies-literature"],"pubmed_title":["Sugar stress attenuates fruity aroma in sweet wine by suppressing ethyl ester biosynthesis: Insights from integrated sensory, metabolome, and transcriptomic analyses☆"],"pmcid":["PMC12926643"],"pubmed_authors":["Liu Y","Mu H","Shi W","Duan C","Li R","Xu X","Tong W","Yu K","Ge Q","Yan G","Lan Y"],"additional_accession":[]},"is_claimable":false,"name":"Sugar stress attenuates fruity aroma in sweet wine by suppressing ethyl ester biosynthesis: Insights from integrated sensory, metabolome, and transcriptomic analyses☆","description":null,"dates":{"release":"2026-01-01T00:00:00Z","publication":"2026 Jan","modification":"2026-07-09T12:08:37.119Z","creation":"2026-07-09T11:09:37.086Z"},"accession":"S-EPMC12926643","cross_references":{}}