Flavour compounds in tomato fruits : identification of loci and potential pathways affecting volatile composition

The unique flavour of a tomato fruit is the sum of a complex interaction among sugars, acids, and a large set of volatile compounds. While it is generally acknowledged that the flavour of commercially produced tomatoes is inferior, the biochemical and genetic complexity of the trait has made breedin...

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Détails bibliographiques

Publié dans:	Journal of experimental botany. - 1985. - 60(2009), 1, Seite 325-37
Auteur principal:	Mathieu, Sandrine (Auteur)
Autres auteurs:	Cin, Valeriano Dal, Fei, Zhangjun, Li, Hua, Bliss, Peter, Taylor, Mark G, Klee, Harry J, Tieman, Denise M
Format:	Article en ligne
Langue:	English
Publié:	2009
Accès à la collection:	Journal of experimental botany
Sujets:	Journal Article Research Support, Non-U.S. Gov't Research Support, U.S. Gov't, Non-P.H.S. Carotenoids 36-88-4