The biosynthetic pathway of the S-alk(en)yl-L-cysteine sulphoxides (flavour precursors) in species of Allium
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Publisher
Springer Netherlands
Link
http://link.springer.com/content/pdf/10.1007/978-94-011-0237-7_12
Reference26 articles.
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2. Collin HA, Musker D & Britton G (1989) Compartmentation of flavour precursor synthesis in the onion. In: Kurz WGW (Ed) Primary and secondary metabolism of plant cell cultures II (pp 125–132) Springer-Verlag, Berlin Heidelberg
3. Edwards SJ, Musker D, Collin HA &Britton G (1994) The analysis of S-alk(en)yl-L-cysteine sulphoxides (flavour precursors) from species of Allium by HPLC. Phytochem. Anal. 5: 4–9
4. Giovanelli J, Harvey Mudd S &Datko AH (1980) Sulfur amino acids in plants. In: Miflin BJ (Ed) The biochemistry of plants: a comprehensive treatise, Vol 5 (pp 453–505). Academic Press, New York
5. Granroth B (1970) Biosynthesis and decomposition of cysteine derivatives in onion and other Allium species. Ann. Acad. Scient. Fenn. Ser. A. 2, 154: 1
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