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Biosynthesis of plant-derived flavor compounds
Wilfried Schwab
, Rachel Davidovich-Rikanati
, Efraim Lewinsohn
Professur für Biotechnologie der Naturstoffe
Agricultural Research Organisation
Publikation
:
Beitrag in Fachzeitschrift
›
Übersichtsartikel
›
Begutachtung
1081
Zitate (Scopus)
Übersicht
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Keyphrases
Flavor Compounds
100%
Plant-derived
100%
Sulfur
50%
Aldehydes
50%
Chain Structure
50%
Functional Groups
50%
Alcohol
50%
Gene number
50%
Pharmaceutical Industry
50%
Food Industry
50%
Chemical Industry
50%
Biochemical Methods
50%
Cyclic Structure
50%
Ether
50%
Fatty Acids
50%
Aroma Compounds
50%
Flavorants
50%
Biosynthetic Pathway
50%
Natural Products
50%
Fragrance
50%
Low Molecular Weight Compounds
50%
Straight Chain
50%
Genetic Engineering
50%
Crude Oil
50%
Branched-chain
50%
Agricultural Industry
50%
Industrial Feedstocks
50%
Low Abundance
50%
Pesticides
50%
Commercially Important
50%
Heterogenous Groups
50%
Plant Sources
50%
Molecular Techniques
50%
Human Receptor
50%
Synthetic Analogues
50%
Volatile Constituents
50%
Ketone Ester
50%
Amino Acid Pool
50%
Carbohydrate Pool
50%
Agricultural and Biological Sciences
Feedstock
100%
Receptor
100%
Aroma Compound
100%
Fatty Acids
100%
Immunology and Microbiology
Aroma
100%
Molecular Weight
50%
Genetic Engineering
50%
Amino Acid
50%
Fatty Acid
50%
Food Science
Aroma Compound
100%
Amino Acid
100%
Flavor Compounds
100%
Biochemistry, Genetics and Molecular Biology
Anabolism
100%
Enzyme
60%
Aroma
40%
Amino Acids
20%
Biochemical Techniques
20%
Molecular Weight
20%
Genetic Engineering
20%