Improving the flavor of fresh fruits: genomics, biochemistry, and biotechnology
Author:
Affiliation:
1. University of Florida, Horticultural Sciences, PO Box 110690, Gainesville, FL 23611‐0690 USA
Publisher
Wiley
Subject
Plant Science,Physiology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1469-8137.2010.03281.x
Reference73 articles.
1. Identification of the SAAT Gene Involved in Strawberry Flavor Biogenesis by Use of DNA Microarrays
2. Methyl salicylate production in tomato affects biotic interactions
3. Interaction of Volatiles, Sugars, and Acids on Perception of Tomato Aroma and Flavor Descriptors
4. Quantitative Analysis of Flavor and Other Volatiles and for Certain Constituents of Two Tomato Cultivars during Ripening
5. Flavor Trivia and Tomato Aroma: Biochemistry and Possible Mechanisms for Control of Important Aroma Components
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