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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Detaylı Bibliyografya
Yayımlandı:Plant Physiol
Asıl Yazarlar: Beekwilder, Jules, Alvarez-Huerta, Mayte, Neef, Evert, Verstappen, Francel W.A., Bouwmeester, Harro J., Aharoni, Asaph
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Oxford University Press 2004
Konular:
Focus Issue on Biochemistry of Plant Volatiles
Online Erişim:https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC520758/
https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/15326278/
https://ncbi.nlm.nih.govhttps://doi.org/10.1104/pp.104.042580
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