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Identification of UDP-glycosyltransferases involved in the biosynthesis of astringent taste compounds in tea (Camellia sinensis)

Galloylated catechins and flavonol 3-O-glycosides are characteristic astringent taste compounds in tea (Camellia sinensis). The mechanism involved in the formation of these metabolites remains unknown in tea plants. In this paper, 178 UGT genes (CsUGTs) were identified in C. sinensis based on an ana...

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Detalles Bibliográficos
Autores principales:	Cui, Lilan, Yao, Shengbo, Dai, Xinlong, Yin, Qinggang, Liu, Yajun, Jiang, Xiaolan, Wu, Yahui, Qian, Yumei, Pang, Yongzhen, Gao, Liping, Xia, Tao
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Oxford University Press 2016
Materias:	Research Paper
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4809296/ https://www.ncbi.nlm.nih.gov/pubmed/26941235 http://dx.doi.org/10.1093/jxb/erw053

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