Identification of loci affecting flavour volatile emissions in tomato fruits
Fresh tomato fruit flavour is the sum of the interaction between sugars, acids, and a set of approximately 30 volatile compounds synthesized from a diverse set of precursors, including amino acids, lipids, and carotenoids. Some of these volatiles impart desirable qualities while others are negativel...
| Veröffentlicht in: | Journal of experimental botany. - 1985. - 57(2006), 4 vom: 31., Seite 887-96 |
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| 1. Verfasser: | |
| Weitere Verfasser: | , , , , , |
| Format: | Aufsatz |
| Sprache: | English |
| Veröffentlicht: |
2006
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| Zugriff auf das übergeordnete Werk: | Journal of experimental botany |
| Schlagworte: | Journal Article Research Support, U.S. Gov't, Non-P.H.S. Organic Chemicals Carotenoids 36-88-4 |