Branched-chain and aromatic amino acid catabolism into aroma volatiles in Cucumis melo L. fruit

The unique aroma of melons (Cucumis melo L., Cucurbitaceae) is composed of many volatile compounds biosynthetically derived from fatty acids, carotenoids, amino acids, and terpenes. Although amino acids are known precursors of aroma compounds in the plant kingdom, the initial steps in the catabolism...

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Detalhes bibliográficos
Main Authors: Gonda, Itay, Bar, Einat, Portnoy, Vitaly, Lev, Shery, Burger, Joseph, Schaffer, Arthur A., Tadmor, Ya'akov, Gepstein, Shimon, Giovannoni, James J., Katzir, Nurit, Lewinsohn, Efraim
Formato: Artigo
Idioma:Inglês
Publicado em: Oxford University Press 2010
Assuntos:
Research Papers
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC2826658/
https://ncbi.nlm.nih.gov/pubmed/20065117
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/jxb/erp390
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