Citrus Taste Modification Potentials by Genetic Engineering

Citrus fruits are mainly consumed as fresh fruit and processed juice products. They serve as nutritional and a tasty diet in our daily life. However, the formidable bitterness and delayed bitterness significantly impact the citrus industry attributable to the two major bitter compounds naringin and...

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Detalles Bibliográficos
Autores principales: Li, Li-Jun, Tan, Wan-Seng, Li, Wen-Jing, Zhu, Yan-Bing, Cheng, Yi-Sheng, Ni, Hui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6940753/
https://www.ncbi.nlm.nih.gov/pubmed/31817978
http://dx.doi.org/10.3390/ijms20246194

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6940753/
https://www.ncbi.nlm.nih.gov/pubmed/31817978
http://dx.doi.org/10.3390/ijms20246194

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