Altering flavor profiles in onion (Allium cepa L.) Root cultures through directed biosynthesis

Biotechnology Progress

Volumn 13, Issue 4, 1997, Pages 506-510

  Prince, C L ^a,c   Shuler, M L ^a   Yamada, Y ^b,d  

^a Cornell University   (United States)

^b KYOTO UNIVERSITY   (Japan)

^c Phyton Inc   (United States)

^d NARA INSTITUTE OF SCIENCE AND TECHNOLOGY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACIDS; BIOSYNTHESIS; CARBOXYLIC ACIDS; COMPOSITION EFFECTS; METABOLITES; REDUCTION; SULFUR COMPOUNDS;

ALKENYL CYSTEINE SULFOXIDES; FLAVOR COMPOUNDS; ONION; ROOT CULTURES;

PLANT CELL CULTURE;

ALLIUM CEPA;

EID: 0031194360     PISSN: 87567938     EISSN: None     Source Type: Journal    
DOI: 10.1021/bp9700566     Document Type: Article

References (22)

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