Simultaneous Silencing of Five Lipoxygenase Genes Increases the Contents of α-Linolenic and Linoleic Acids in Tomato (Solanum lycopersicum L.) Fruits-Reference-Cited by-同舟云学术

Simultaneous Silencing of Five Lipoxygenase Genes Increases the Contents of α-Linolenic and Linoleic Acids in Tomato (Solanum lycopersicum L.) Fruits

Published:2014-12-01 Issue:49 Volume:62 Page:11988-11993
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Hu Tingzhang¹,Zeng Hua¹,Hu Zongli¹,Qv Xiaoxiao¹,Chen Guoping¹

Affiliation:

1. Key Laboratory of Biorheological Science and Technology, Ministry of Education, College of Bioengineering, Chongqing University, Chongqing 400044, People’s Republic of China

Funder

National Natural Science Foundation of China

Natural Science Foundation of Chongqing City

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf503801u

Reference45 articles.

1. Essential Fatty Acids - A Review

2. Stabilization of Emulsion and Butter like Products Containing Essential Fatty Acids Using Kalonji Seeds Extract and Curcuminoids

3. Lipoxygenases: Occurrence, Functions, Catalysis, and Acquisition of Substrate

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