Synthesis of the flavour precursor, alliin, in garlic tissue cultures

Phytochemistry

Volumn 66, Issue 2, 2005, Pages 187-194

  Hughes, J ^a   Tregova, A ^a   Tomsett, A B ^a   Jones, M G ^a   Cosstick, R ^a   Collin, H A ^a  

^a UNIVERSITY OF LIVERPOOL   (United Kingdom)

Author keywords

Alliaceae; Alliin; Allium sativum; Flavour precursor; Garlic; Tissue cultures

Indexed keywords

ALLIIN; CYSTEINE DERIVATIVE; FLAVORING AGENT; GLUTAMIC ACID; GLUTATHIONE; ISOALLIN; PROPIIN; SERINE; THIOL; UNCLASSIFIED DRUG;

ARTICLE; BIOSYNTHESIS; CONJUGATION; CONTROLLED STUDY; EXTRACTION; GARLIC; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INCUBATION TIME; NONHUMAN; NUCLEAR MAGNETIC RESONANCE; ONION; PLANT TISSUE CULTURE; PRECURSOR;

CYSTEINE; GARLIC; ONIONS; TISSUE CULTURE TECHNIQUES;

ALLIACEAE; ALLIUM; ALLIUM CEPA; ALLIUM SATIVUM;

EID: 12344328549     PISSN: 00319422     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.phytochem.2004.11.009     Document Type: Article

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