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A flavin-dependent monooxygenase produces nitrogenous tomato aroma volatiles using cysteine as a nitrogen source
Tomato (Solanum lycopersicum) produces a wide range of volatile chemicals during fruit ripening, generating a distinct aroma and contributing to the overall flavor. Among these volatiles are several aromatic and aliphatic nitrogen-containing compounds for which the biosynthetic pathways are not know...
Autores principales: | Liscombe, David K., Kamiyoshihara, Yusuke, Ghironzi, Jérémie, Kempthorne, Christine J., Hooton, Kevin, Bulot, Blandine, Kanellis, Vassili, McNulty, James, Lam, Nghi B., Nadeau, Louis Félix, Pautler, Michael, Tieman, Denise M., Klee, Harry J., Goulet, Charles |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
National Academy of Sciences
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8851548/ https://www.ncbi.nlm.nih.gov/pubmed/35131946 http://dx.doi.org/10.1073/pnas.2118676119 |
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