Biosynthesis of plant-derived flavor compounds
Author:
Publisher
Wiley
Subject
Cell Biology,Plant Science,Genetics
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-313X.2008.03446.x/fullpdf
Reference205 articles.
1. Plant volatiles can minimize the growth suppression of epiphytic bacteria by the phytopathogenic fungus Botrytis cinerea in co-culture experiments
2. Molecular interaction between Methylobacterium extorquens and seedlings: growth promotion, methanol consumption, and localization of the methanol emission site
3. Identification of the SAAT Gene Involved in Strawberry Flavor Biogenesis by Use of DNA Microarrays
4. Terpenoid Metabolism in Wild-Type and Transgenic Arabidopsis Plants[W]
5. Gain and Loss of Fruit Flavor Compounds Produced by Wild and Cultivated Strawberry Species
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