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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: Beekwilder, Jules, Alvarez-Huerta, Mayte, Neef, Evert, Verstappen, Francel W.A., Bouwmeester, Harro J., Aharoni, Asaph
格式: Artigo
語言:Inglês
出版: American Society of Plant Biologists 2004
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在線閱讀: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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