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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Bibliografische gegevens
Hoofdauteurs: Beekwilder, Jules, Alvarez-Huerta, Mayte, Neef, Evert, Verstappen, Francel W.A., Bouwmeester, Harro J., Aharoni, Asaph
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: American Society of Plant Biologists 2004
Onderwerpen:
Focus Issue on Biochemistry of Plant Volatiles
Online toegang: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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