Identification and validation of FaP1D7, a putative marker associated with the biosynthesis of methyl butanoate in cultivated strawberry (Fragaria x ananassa)
Author:
Publisher
Springer Science and Business Media LLC
Subject
Multidisciplinary
Link
http://www.nature.com/articles/s41598-017-17448-1.pdf
Reference57 articles.
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2. Klee, H. J. Improving the flavor of fresh fruits: genomics, biochemistry, and biotechnology. New Phytologist 187, 44–56 (2010).
3. Dirinck, P. J., De Pooter, H. L., Willaert, G. A. & Schamp, N. M. Flavor quality of cultivated strawberries: the role of the sulfur compounds. Journal of Agricultural and Food Chemistry 29, 316–321 (1981).
4. Latrasse, A. Fruits III. (Marcel Dekker, 1991).
5. Pérez, A., Rios, J., Sanz, C. & Olias, J. Aroma components and free amino acids in strawberry variety Chandler during ripening. Journal of Agricultural and Food Chemistry 40, 2232–2235 (1992).
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1. Molecular genetic analysis of strawberry genotypes for the FaOMT fruit aroma gene;BIO Web of Conferences;2020
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