Biosynthesis of plant-derived flavor compounds
Author:
Publisher
Wiley
Subject
Cell Biology,Plant Science,Genetics
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-313X.2008.03446.x/fullpdf
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1. Plant volatiles can minimize the growth suppression of epiphytic bacteria by the phytopathogenic fungus Botrytis cinerea in co-culture experiments
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3. Identification of the SAAT Gene Involved in Strawberry Flavor Biogenesis by Use of DNA Microarrays
4. Terpenoid Metabolism in Wild-Type and Transgenic Arabidopsis Plants[W]
5. Gain and Loss of Fruit Flavor Compounds Produced by Wild and Cultivated Strawberry Species
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