Biosynthetic pathway of cucumber alcohol: Trans-2,cis-6-nonadienol via cis-3,cis-6-nonadienal
Author:
Publisher
Elsevier BV
Subject
Horticulture,Plant Science,Molecular Biology,General Medicine,Biochemistry
Reference9 articles.
1. The Flavor of Cucumbers
2. The Formation of Carbonyl Compounds in Cucumbers
3. Linoleic and linolenic acid as precursors of the cucumber flavor
4. Identification of some volatile compounds from cucumber
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