Melon13-lipoxygenase CmLOX18 may be involved in C6 volatiles biosynthesis in fruit
Author:
Publisher
Springer Science and Business Media LLC
Subject
Multidisciplinary
Link
http://www.nature.com/articles/s41598-017-02559-6.pdf
Reference65 articles.
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2. And, J. C. B. & Grimm, C. C. Identification of volatile compounds in cantaloupe at various developmental stages using solid phase microextraction. J. Agric. Food. Chem. 49, 1345–1352 (2001).
3. Dirinck, P., De Pooter, H. & Schamp, N. Aroma development in ripening fruits. In: Flavor chemistry: trends and developments. Teranishi R and Buttery R (editors). American Chemical Society (ACS) Symposium series 388, 23–34 (1989).
4. Song, J. & Forney, C. F. Flavour volatile production and regulation in fruit. Can J Plant Sc i/Rev Can Phytotechi 88, 537–550 (2008).
5. Baldwin, E. A., Scott, J. W., Shewmaker, C. K. & Schuch, W. Flavor trivia and tomato aroma: biochemistry and possible mechanisms for control of important aroma components. Hort. sci 5, 1013–1022 (2000).
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