Enhancement of the primary flavor compound methional in potato by increasing the level of soluble methionine

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 19, 2003, Pages 5695-5702

  Di, Rong ^a   Kim, Jungsup ^c   Martin, Melinda N ^a   Leustek, Tom ^a   Jhoo, Jinwoo ^b   Ho, Chi Tang ^b   Tumer, Nilgun E ^a  

^a RUTGERS UNIVERSITY   (United States)

^b RUTGERS UNIVERSITY   (United States)

^c Seoul National University   (South Korea)

Author keywords

Cystathionine synthase; Genetically engineered potato; Methional; Methionine

Indexed keywords

COMPLEMENTARY DNA; CYSTATHIONINE; CYSTATHIONINE GAMMA SYNTHASE; METHIONAL; METHIONINE; SYNTHETASE; UNCLASSIFIED DRUG;

AGROBACTERIUM; ARABIDOPSIS; ARTICLE; CONTROLLED STUDY; FLAVOR; GENE OVEREXPRESSION; GENETIC ENGINEERING; GENETICALLY MODIFIED CROP; NONHUMAN; NORTHERN BLOTTING; PLANT GROWTH; PLANT LEAF; PLANT ROOT; POTATO; SOUTHERN BLOTTING; TRANSGENIC PLANT;

ALDEHYDES; ARABIDOPSIS; CARBON-OXYGEN LYASES; CAULIMOVIRUS; ETHIONINE; FOOD HANDLING; GENE EXPRESSION; METHIONINE; PLANTS, GENETICALLY MODIFIED; PROMOTER REGIONS (GENETICS); SOLANUM TUBEROSUM; TRANSFECTION;

AGROBACTERIUM; ARABIDOPSIS; ARABIDOPSIS THALIANA; BRASSICA OLERACEA VAR. BOTRYTIS; CAULIFLOWER MOSAIC VIRUS; SOLANUM TUBEROSUM;

EID: 0042334888     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf030148c     Document Type: Article

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