Predicting the substrate specificity of a glycosyltransferase implicated in the production of phenolic volatiles in tomato fruit
17/12/2010 00:00
Thomas Louveau, Céline Leitao, Sol Green, Cyril Hamiaux, Benoît van der Rest, Odile Dechy-Cabaret, Ross G. Atkinson and Christian Chervin
Résumé:
The volatile compounds that constitute the fruit aroma of ripe tomato (Solanum lycopersicum) are often sequestered in glycosylated form. A...