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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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| Publicat a: | Plant Physiol |
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| Autors principals: | , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
American Society of Plant Biologists
2017
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| Matèries: | |
| Accés en línia: | 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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