Acetyl-CoA: Alcohol Acetyltransferase Activity and Aroma Formation in Ripening Melon Fruits-Reference-Cited by-同舟云学术

Acetyl-CoA: Alcohol Acetyltransferase Activity and Aroma Formation in Ripening Melon Fruits

Published:2001-01-06 Issue:2 Volume:49 Page:794-799
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Shalit Moshe¹,Katzir Nurit¹,Tadmor Yaakov¹,Larkov Olga¹,Burger Yosef¹,Shalekhet Fernond¹,Lastochkin Elena¹,Ravid Uzi¹,Amar Orit¹,Edelstein Menahem¹,Karchi Zvi¹,Lewinsohn Efraim¹

Affiliation:

1. Department of Vegetable Crops, Agricultural Research Organization (ARO), Newe Ya'ar Research Center, P.O. Box 1021, Ramat Yishay 30-095, Israel

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf001075p

Reference31 articles.

1. Seymour, G. B.; McGlasson, W. B. Melon. InBiochemistry of Fruit Ripening; Seymour, G. B., Taylor, J. E., Tucker, G. A., Eds.; Chapman and Hall: London, U.K., 1993; pp 273−290.

2. Aroma volatiles of Cucumis melo cv. Golden Crispy

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