Biosynthesis and perception of melon aroma-Reference-Cited by-同舟云学术

Biosynthesis and perception of melon aroma

Published:2016-07-19 Issue: Volume: Page:281-305
ISSN:
Container-title:Biotechnology in Flavor Production
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Author:

Gonda Itay¹,Burger Yosef²,Schaffer Arthur A.³,Ibdah Mwafaq²,Tadmor Ya'akov²,Katzir Nurit²,Fait Aaron⁴,Lewinsohn Efraim²

Affiliation:

1. Institute of Plant Sciences, Newe Ya'ar Research Center; Agricultural Research Organization, Ramat Yishay, and The Jacob Blaustein Institutes for Desert Research, Ben-Gurion University of the Negev; Beer-Sheva Israel

2. Institute of Plant Sciences; Newe Ya'ar Research Center, Agricultural Research Organization; Ramat Yishay Israel

3. Institute of Plant Sciences; The Volcani Center, Agricultural Research Organization; Bet Dagan Israel

4. The Jacob Blaustein Institutes for Desert Research; Ben-Gurion University of the Negev; Beer-Sheva Israel

Publisher

John Wiley & Sons, Ltd

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/9781118354056.ch11/fullpdf

Reference71 articles.

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3. Volatile compounds in the skin and pulp of Queen Anne's pocket melon;Aubert;Journal of Agricultural and Food Chemistry,2006

4. Expression of ACC oxidase antisense gene inhibits ripening of cantaloupe melon fruits;Ayub;Nature Biotechnology,1996

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