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Prunasin Hydrolases during Fruit Development in Sweet and Bitter Almonds(1)([C])([W])([OA])
Amygdalin is a cyanogenic diglucoside and constitutes the bitter component in bitter almond (Prunus dulcis). Amygdalin concentration increases in the course of fruit formation. The monoglucoside prunasin is the precursor of amygdalin. Prunasin may be degraded to hydrogen cyanide, glucose, and benzal...
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| Main Authors: | , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
American Society of Plant Biologists
2012
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3320195/ https://ncbi.nlm.nih.gov/pubmed/22353576 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1104/pp.111.192021 |
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