Overexpression of hydroperoxide lyase, peroxygenase and epoxide hydrolase in tobacco for the biotechnological production of flavours and polymer precursors

Author:

Huang Fong-Chin1,Schwab Wilfried1

Affiliation:

1. Biotechnology of Natural Products; Technische Universität München; Freising; Germany

Publisher

Wiley

Subject

Plant Science,Agronomy and Crop Science,Biotechnology

Reference69 articles.

1. An oxygenase inhibitor study in Solanum lycopersicum combined with metabolite profiling analysis revealed a potent peroxygenase inactivator;Aghofack-Nguemezi;J. Exp. Bot.,2011

2. The use of enzymes and microorganisms for the production of aroma compounds from lipids;Aguedo;Food Technol. Biotechnol.,2004

3. C6-volatiles derived from the lipoxygenase pathway induce a subset of defense-related genes;Bate;Plant J.,1998

4. Belin , J.-M. Dumont , B. Ropert , F. 1998 Enzymatic process for the preparation of flavours, in particular the ionones and C 6 to C 10 aldehydes

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