Relationship of Ethylene Biosynthesis to Volatile Production, Related Enzymes, and Precursor Availability in Apple Peel and Flesh Tissues-Reference-Cited by-同舟云学术

Relationship of Ethylene Biosynthesis to Volatile Production, Related Enzymes, and Precursor Availability in Apple Peel and Flesh Tissues

Published:2005-03-16 Issue:8 Volume:53 Page:3133-3141
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Defilippi Bruno G.¹,Dandekar Abhaya M.¹,Kader Adel A.¹

Affiliation:

1. Department of Plant Sciences, University of California, Davis, California 95616, and Institute for Agricultural Research (INIA), La Platina Experimental Station, Casilla 439/3, Santiago, Chile

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf047892x

Reference39 articles.

1. Factors That Influence Biosynthesis of Volatile Flavor Compounds in Apple Fruits

2. Functional Characterization of Enzymes Forming Volatile Esters from Strawberry and Banana

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