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An R2R3-MYB Transcription Factor Regulates Capsaicinoid Biosynthesis
Capsaicinoids are responsible for the hot taste of chili peppers. They are restricted to the genus Capsicum and are synthesized by the acylation of the aromatic compound vanillylamine (derived from the phenylpropanoid pathway) with a branched-chain fatty acid by the catalysis of the putative enzyme...
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| Pubblicato in: | Plant Physiol |
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| Autori principali: | , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
American Society of Plant Biologists
2017
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5490919/ https://ncbi.nlm.nih.gov/pubmed/28483879 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1104/pp.17.00506 |
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