Glucosylation of 4-Hydroxy-2,5-Dimethyl-3(2H)-Furanone, the Key Strawberry Flavor Compound in Strawberry Fruit

Published 2016 View Full Article

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Title
Glucosylation of 4-Hydroxy-2,5-Dimethyl-3(2H)-Furanone, the Key Strawberry Flavor Compound in Strawberry Fruit
Authors
Keywords
-
Journal
PLANT PHYSIOLOGY
Volume 171, Issue 1, Pages 139-151
Publisher
American Society of Plant Biologists (ASPB)
Online
2016-03-19
DOI
10.1104/pp.16.00226

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