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Functional Characterization of Enzymes Forming Volatile Esters from Strawberry and Banana
Volatile esters are flavor components of the majority of fruits. The last step in their biosynthesis is catalyzed by alcohol acyltransferases (AATs), which link alcohols to acyl moieties. Full-length cDNAs putatively encoding AATs were isolated from fruit of wild strawberry (Fragaria vesca) and bana...
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| Main Authors: | , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
American Society of Plant Biologists
2004
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC520758/ https://ncbi.nlm.nih.gov/pubmed/15326278 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1104/pp.104.042580 |
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