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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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| Hauptverfasser: | , , , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
American Society of Plant Biologists
2004
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| Schlagworte: | |
| Online Zugang: | 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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