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Flavour compounds in tomato fruits: identification of loci and potential pathways affecting volatile composition
The unique flavour of a tomato fruit is the sum of a complex interaction among sugars, acids, and a large set of volatile compounds. While it is generally acknowledged that the flavour of commercially produced tomatoes is inferior, the biochemical and genetic complexity of the trait has made breedin...
| Autores principales: | , , , , , , , |
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| Formato: | Texto |
| Lenguaje: | English |
| Publicado: |
Oxford University Press
2009
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3071775/ https://www.ncbi.nlm.nih.gov/pubmed/19088332 http://dx.doi.org/10.1093/jxb/ern294 |