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Volatile fingerprints of seeds of four species indicate the involvement of alcoholic fermentation, lipid peroxidation, and Maillard reactions in seed deterioration during ageing and desiccation stress

The volatile compounds released by orthodox (desiccation-tolerant) seeds during ageing can be analysed using gas chromatography–mass spectrometry (GC-MS). Comparison of three legume species (Pisum sativum, Lathyrus pratensis, and Cytisus scoparius) during artificial ageing at 60% relative humidity a...

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Detalles Bibliográficos
Autores principales:	Colville, Louise, Bradley, Emma L., Lloyd, Antony S., Pritchard, Hugh W., Castle, Laurence, Kranner, Ilse
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Oxford University Press 2012
Materias:	Research Paper
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3504501/ https://www.ncbi.nlm.nih.gov/pubmed/23175670 http://dx.doi.org/10.1093/jxb/ers307

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