摘要
综述了几种果实的主要芳香物质及其生物合成途径,以及基因工程在提高果实芳香物质含量上的应用。
The major aromatic constituents of several fruits and their synthesis pathways as well as application of gene engineering in improving aromatic constituent content were reviewed.
出处
《热带农业科学》
2009年第3期59-64,共6页
Chinese Journal of Tropical Agriculture
基金
农业部"948"项目[No.2006-G34(A)]
公益性行业(农业)科研专项[No.3-41]
中国热带农业科学院南亚热带作物研究所非营利性科研机构改革专项启动费
关键词
果实
特征风味化合物
香气
生物合成
fruit
characteristic flavour compound
aromatic volatiles, synthesis
