{"@type":"Dataset","go_id":["https://identifiers.org/GO:0008152","https://identifiers.org/GO:0009058","https://identifiers.org/GO:0006012","https://identifiers.org/GO:0006810","https://identifiers.org/GO:0043651","https://identifiers.org/GO:0009813"],"go_kw":["metabolism","synthesis","galactose metabolism","transport","linoleic acid metabolism","flavonoid biosynthesis"],"integmet_study":"MTBLS2384","mesh_chemical_id":["https://identifiers.org/mesh:D013481","https://identifiers.org/mesh:D008315","https://identifiers.org/mesh:D005690","https://identifiers.org/mesh:D005419","https://identifiers.org/mesh:D006861","https://identifiers.org/mesh:D019787","https://identifiers.org/mesh:D014315","https://identifiers.org/mesh:D008055"],"mesh_chemical_pubtator_kw":["O2-","MDA","malondialdehyde","galactose","superoxide anion","flavonoid","hydrogen peroxide","H2O2","linoleic acid","triterpenoids","lipids","flavonoids"],"ncbi_taxonomy_id":["https://identifiers.org/taxonomy:3750"],"ncbi_taxonomy_pubtator_kw":["apple"],"source_id":"https://identifiers.org/metabolights:MTBLS2384","study_findings":"Bagging alters microenvironment, cell structure, lipid peroxidation, flavonoids, and triterpenoids, causing peel browning.","study_observation":"Browning of apple peel in bagged 'Rui Xue' apples.","study_summary":"Metabolomic study on apple peel browning due to bagging.","study_title_original":"Metabolomic Insights into the Browning of the Peel of Bagging \u2018Rui Xue\u2019 Apple Fruit"}