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Novel carotenoid cleavage dioxygenase catalyzes the first dedicated step in saffron crocin biosynthesis
Crocus sativus stigmas are the source of the saffron spice and accumulate the apocarotenoids crocetin, crocins, picrocrocin, and safranal, responsible for its color, taste, and aroma. Through deep transcriptome sequencing, we identified a novel dioxygenase, carotenoid cleavage dioxygenase 2 (CCD2),...
Gorde:
| Egile Nagusiak: | , , , , , , , , , , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
National Academy of Sciences
2014
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4143034/ https://ncbi.nlm.nih.gov/pubmed/25097262 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1073/pnas.1404629111 |
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