Carotenoid profiling and the expression of carotenoid biosynthetic genes in developing coffee grain
Roasted coffee contains a complex array of volatile organic compounds (VOCs) which make an important contribution to the characteristic flavour and aroma of the final beverage. It is thought that a few of the potent coffee aroma components, such as "beta-damascenone", could be derived from...
| Veröffentlicht in: | Plant physiology and biochemistry : PPB. - 1991. - 48(2010), 6 vom: 01. Juni, Seite 434-42 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
| Veröffentlicht: |
2010
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| Zugriff auf das übergeordnete Werk: | Plant physiology and biochemistry : PPB |
| Schlagworte: | Journal Article Plant Extracts Carotenoids 36-88-4 RNA 63231-63-0 |
| Online verfügbar |
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