The tomato carotenoid cleavage dioxygenase 1 genes contribute to the formation of the flavor volatiles β-ionone, pseudoionone, and geranylacetone
Author:
Publisher
Wiley
Subject
Cell Biology,Plant Science,Genetics
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-313X.2004.02263.x/fullpdf
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