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The Genetic Basis of Tomato Aroma
Tomato (Solanum lycopersicum L.) aroma is determined by the interaction of volatile compounds (VOCs) released by the tomato fruits with receptors in the nose, leading to a sensorial impression, such as “sweet”, “smoky”, or “fruity” aroma. Of the more than 400 VOCs released by tomato fruits, 21 have...
Gorde:
| Argitaratua izan da: | Genes (Basel) |
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| Egile Nagusiak: | , , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
MDPI
2021
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7915847/ https://ncbi.nlm.nih.gov/pubmed/33557308 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/genes12020226 |
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