Identification of UDP-glycosyltransferases involved in the biosynthesis of astringent taste compounds in tea (Camellia sinensis)

Galloylated catechins and flavonol 3-O-glycosides are characteristic astringent taste compounds in tea (Camellia sinensis). The mechanism involved in the formation of these metabolites remains unknown in tea plants. In this paper, 178 UGT genes (CsUGTs) were identified in C. sinensis based on an ana...

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Gorde:
Xehetasun bibliografikoak
Argitaratua izan da:J Exp Bot
Egile Nagusiak: Cui, Lilan, Yao, Shengbo, Dai, Xinlong, Yin, Qinggang, Liu, Yajun, Jiang, Xiaolan, Wu, Yahui, Qian, Yumei, Pang, Yongzhen, Gao, Liping, Xia, Tao
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: Oxford University Press 2016
Gaiak:
Research Paper
Sarrera elektronikoa:https://ncbi.nlm.nih.gov/pmc/articles/PMC4809296/
https://ncbi.nlm.nih.gov/pubmed/26941235
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/jxb/erw053
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