Structural Basis for the Enzymatic Formation of the Key Strawberry Flavor Compound 4-Hydroxy-2,5-dimethyl-3(2H)-furanone

Title
Structural Basis for the Enzymatic Formation of the Key Strawberry Flavor Compound 4-Hydroxy-2,5-dimethyl-3(2H)-furanone
Authors
Keywords
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Journal
JOURNAL OF BIOLOGICAL CHEMISTRY
Volume 288, Issue 23, Pages 16815-16826
Publisher
American Society for Biochemistry & Molecular Biology (ASBMB)
Online
2013-04-16
DOI
10.1074/jbc.m113.453852

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