Decreasing unpalatable flavonoid components inCitrus: the effect of transformation construct-Reference-Cited by-同舟云学术

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Decreasing unpalatable flavonoid components inCitrus: the effect of transformation construct

Published:2009-10 Issue:2 Volume:137 Page:101-114
ISSN:0031-9317
Container-title:Physiologia Plantarum
language:en
Short-container-title:

Author:

Koca Ufuk,Berhow Mark A.,Febres Vicente J.,Champ Karen I.,Carrillo-Mendoza Omar,Moore Gloria A.

Publisher

Wiley

Subject

Cell Biology,Plant Science,Genetics,General Medicine,Physiology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1399-3054.2009.01264.x/fullpdf

Reference51 articles.

1. UDP-rhamnose:flavanone-7-O-glucoside-2'-O-rhanmosyltransferase. Purification and characterization of an enzyme catalyzing the production of bitter compounds in citrus.;Bar-Peled;J Biol Chem,1991

2. Juvenile-specific localization and accumulation of a rhamnosyl transferase and its bitter flavonoid in foliage, flowers and young citrus fruits;Bar-Peled;Plant Physiol,1993

3. Uses and properties of citrus flavonoids;Benavente-Garcia;J Agric Food Chem,2000

4. Biosynthesis of naringin and prunin in detached grapefruit;Berhow;Phytochemistry,1989

5. Sites of naringin biosynthesis in grapefruit seedlings;Berhow;J Plant Physiol,1991

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