Increasing the Methional Content in Potato through Biotechnology

Research output: Chapter in Book/Report/Conference proceedingChapter

2 Scopus citations
Original languageEnglish (US)
Title of host publicationBiotechnology in Flavor Production
PublisherBlackwell Publishing Ltd
Pages185-193
Number of pages9
ISBN (Print)140515649X, 9781405156493
DOIs
StatePublished - Feb 2 2009

All Science Journal Classification (ASJC) codes

  • General Biochemistry, Genetics and Molecular Biology
  • General Agricultural and Biological Sciences

Keywords

  • Aroma-active compound
  • Biotechnology to enhance Met and methional
  • Gas chromatography-mass spectrometry
  • Methional thermally induced flavor compound
  • S-adenosyl-L-methionine (SAM)
  • Synthesis of Met in plants
  • Volatile methional (3-methylthio propanol)

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