Glucosylation of 4-Hydroxy-2,5-Dimethyl-3(2H)-Furanone, the Key Strawberry Flavor Compound in Strawberry Fruit.
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Sensory sacrifices when we mass-produce mass produceDifferences in salicylic acid glucose conjugations by UGT74F1 and UGT74F2 from Arabidopsis thaliana.Genome-Wide Identification, Expression Patterns, and Functional Analysis of UDP Glycosyltransferase Family in Peach (Prunus persica L. Batsch).New insights into the operative network of FaEO, an enone oxidoreductase from Fragaria x ananassa Duch.
P2860
Glucosylation of 4-Hydroxy-2,5-Dimethyl-3(2H)-Furanone, the Key Strawberry Flavor Compound in Strawberry Fruit.
description
2016 nî lūn-bûn
@nan
2016年の論文
@ja
2016年学术文章
@wuu
2016年学术文章
@zh-cn
2016年学术文章
@zh-hans
2016年学术文章
@zh-my
2016年学术文章
@zh-sg
2016年學術文章
@yue
2016年學術文章
@zh
2016年學術文章
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name
Glucosylation of 4-Hydroxy-2,5 ...... Compound in Strawberry Fruit.
@en
Glucosylation of 4-Hydroxy-2,5 ...... Compound in Strawberry Fruit.
@nl
type
label
Glucosylation of 4-Hydroxy-2,5 ...... Compound in Strawberry Fruit.
@en
Glucosylation of 4-Hydroxy-2,5 ...... Compound in Strawberry Fruit.
@nl
prefLabel
Glucosylation of 4-Hydroxy-2,5 ...... Compound in Strawberry Fruit.
@en
Glucosylation of 4-Hydroxy-2,5 ...... Compound in Strawberry Fruit.
@nl
P2093
P2860
P356
P1433
P1476
Glucosylation of 4-Hydroxy-2,5 ...... Compound in Strawberry Fruit.
@en
P2093
Chuankui Song
Fong-Chin Huang
Jingyi Liu
Katrin Franz-Oberdorf
Shuai Zhao
Xiaotong Hong
P2860
P304
P356
10.1104/PP.16.00226
P407
P577
2016-03-18T00:00:00Z