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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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
格式: Artigo
語言:Inglês
出版: Oxford University Press 2010
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Research Papers
在線閱讀: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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