Identification of UDP-glycosyltransferases involved in the biosynthesis of astringent taste compounds in tea (Camellia sinensis)
Author:
Publisher
Oxford University Press (OUP)
Subject
Plant Science,Physiology
Reference42 articles.
1. A genome-wide phylogenetic reconstruction of family 1 UDP-glycosyltransferases revealed the expansion of the family during the adaptation of plants to life on land
2. Influence of catechins and theaflavins on the astringent taste of black tea brews
3. Confidence Limits on Phylogenies: An Approach Using the Bootstrap
4. Cloning and Characterization of Vitis viniferaUDP-Glucose:Flavonoid 3-O-Glucosyltransferase, a Homologue of the Enzyme Encoded by the Maize Bronze-1Locus That May Primarily Serve to Glucosylate Anthocyanidins in Vivo
5. The molecular and enzymatic basis of bitter/non-bitter flavor of citrus fruit: evolution of branch-forming rhamnosyltransferases under domestication
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