Improvement of aroma in transgenic potato as a consequence of impairing tuber browning

PLoS ONE

Volumn 5, Issue 11, 2010, Pages

  Llorente, Briardo ^a   Rodríguez, Vanina ^a   Alonso, Guillermo D ^a,b   Torres, Héctor N ^a,b   Flawiá, Mirtha M ^a,b   Bravo Almonacid, Fernando F ^a,c  

^a INSTITUTO DE INVESTIGACIONES EN INGENIERÍA GENÉTICA Y BIOLOGÍA MOLECULAR   (Argentina)

^b UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^c UNIVERSIDAD NACIONAL DE QUILMES   (Argentina)

Author keywords

[No Author keywords available]

Indexed keywords

ADULT; ANIMAL EXPERIMENT; AROMA; ARTICLE; CONTROLLED STUDY; EXPLORATORY BEHAVIOR; FEMALE; FOOD PREFERENCE; FOOD QUALITY; HUMAN; HUMAN EXPERIMENT; MOUSE; NONHUMAN; NORMAL HUMAN; OLFACTORY DISCRIMINATION; OPEN FIELD TEST; PLANT BROWNING; POTATO; SHELF LIFE; SMELLING; TRANSGENIC CROP; ANALYSIS OF VARIANCE; ANIMAL; BAGG ALBINO MOUSE; CHEMISTRY; COLOR; FOOD ANALYSIS; GENETICS; METABOLISM; ODOR; OXIDATION REDUCTION REACTION; PHYSIOLOGY; PLANT TUBER; TRANSGENIC PLANT;

ANIMALIA; MUS; SOLANUM TUBEROSUM;

CATECHOL OXIDASE;

ANALYSIS OF VARIANCE; ANIMALS; CATECHOL OXIDASE; COLOR; EXPLORATORY BEHAVIOR; FEMALE; FOOD ANALYSIS; FOOD PREFERENCES; HUMANS; MICE; MICE, INBRED BALB C; ODORS; OLFACTORY PERCEPTION; OXIDATION-REDUCTION; PLANT TUBERS; PLANTS, GENETICALLY MODIFIED; SMELL; SOLANUM TUBEROSUM;

EID: 78649513331     PISSN: None     EISSN: 19326203     Source Type: Journal    
DOI: 10.1371/journal.pone.0014030     Document Type: Article

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