Branched-chain and aromatic amino acid catabolism into aroma volatiles in Cucumis melo L. fruit

The unique aroma of melons (Cucumis melo L., Cucurbitaceae) is composed of many volatile compounds biosynthetically derived from fatty acids, carotenoids, amino acids, and terpenes. Although amino acids are known precursors of aroma compounds in the plant kingdom, the initial steps in the catabolism...

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Detalles Bibliográficos
Autores principales: Gonda, Itay, Bar, Einat, Portnoy, Vitaly, Lev, Shery, Burger, Joseph, Schaffer, Arthur A., Tadmor, Ya'akov, Gepstein, Shimon, Giovannoni, James J., Katzir, Nurit, Lewinsohn, Efraim
Formato: Texto
Lenguaje:English
Publicado: Oxford University Press 2010
Materias:
Research Papers
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2826658/
https://www.ncbi.nlm.nih.gov/pubmed/20065117
http://dx.doi.org/10.1093/jxb/erp390

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2826658/
https://www.ncbi.nlm.nih.gov/pubmed/20065117
http://dx.doi.org/10.1093/jxb/erp390

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