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Evidence for Covalently Attached p-Coumaric Acid and Ferulic Acid in Cutins and Suberins
p-Coumaric acid (4-hydroxycinnamic acid) and ferulic acid (4-hydroxy-3-methoxycinnamic acid) have been identified as constituents of cutin. Their reduction products were isolated from a phenolic fraction released from the cutin of the fruits of apple, peach, pear, and two varieties of tomato and app...
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| Publicado en: | Plant Physiol |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Oxford University Press
1975
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC541891/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16659364/ https://ncbi.nlm.nih.govhttps://doi.org/10.1104/pp.56.5.650 |
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