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Volatile Glycosylation in Tea Plants: Sequential Glycosylations for the Biosynthesis of Aroma β-Primeverosides Are Catalyzed by Two Camellia sinensis Glycosyltransferases
Tea plants (Camellia sinensis) store volatile organic compounds (VOCs; monoterpene, aromatic, and aliphatic alcohols) in the leaves in the form of water-soluble diglycosides, primarily as β-primeverosides (6-O-β-d-xylopyranosyl-β-d-glucopyranosides). These VOCs play a critical role in plant defenses...
Αποθηκεύτηκε σε:
| Τόπος έκδοσης: | Plant Physiol |
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| Κύριοι συγγραφείς: | , , , , , , , , , , , , |
| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
American Society of Plant Biologists
2015
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| Θέματα: | |
| Διαθέσιμο Online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4453793/ https://ncbi.nlm.nih.gov/pubmed/25922059 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1104/pp.15.00403 |
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