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Autor:
David K. Liscombe, Yusuke Kamiyoshihara, Jérémie Ghironzi, Christine J. Kempthorne, Kevin Hooton, Blandine Bulot, Vassili Kanellis, James McNulty, Nghi B. Lam, Louis Félix Nadeau, Michael Pautler, Denise M. Tieman, Harry J. Klee, Charles Goulet
Publikováno v:
Proceedings of the National Academy of Sciences. 119
Significance Aroma is an important factor in consumer perception and acceptance of fresh tomatoes and involves a cocktail of several dozen compounds. Tomato fruits produce uncommon nitrogen-containing volatiles derived mainly from the amino acids leu