Increasing the Methional Content in Potato through Biotechnology

Rong Di

doi:10.1002/9781444302493.ch9

Increasing the Methional Content in Potato through Biotechnology

Rong Di

School of Environmental and Biological Sciences, Plant Biology

Research output: Chapter in Book/Report/Conference proceeding › Chapter

2 Scopus citations

Original language	English (US)
Title of host publication	Biotechnology in Flavor Production
Publisher	Blackwell Publishing Ltd
Pages	185-193
Number of pages	9
ISBN (Print)	140515649X, 9781405156493
DOIs	https://doi.org/10.1002/9781444302493.ch9
State	Published - Feb 2 2009

All Science Journal Classification (ASJC) codes

Biochemistry, Genetics and Molecular Biology(all)
Agricultural and Biological Sciences(all)

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)

Access to Document

10.1002/9781444302493.ch9

Cite this

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title = "Increasing the Methional Content in Potato through Biotechnology",

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)",

author = "Rong Di",

year = "2009",

month = feb,

day = "2",

doi = "10.1002/9781444302493.ch9",

language = "English (US)",

isbn = "140515649X",

pages = "185--193",

booktitle = "Biotechnology in Flavor Production",

publisher = "Blackwell Publishing Ltd",

}

TY - CHAP

T1 - Increasing the Methional Content in Potato through Biotechnology

AU - Di, Rong

PY - 2009/2/2

Y1 - 2009/2/2

KW - Aroma-active compound

KW - Biotechnology to enhance Met and methional

KW - Gas chromatography-mass spectrometry

KW - Methional thermally induced flavor compound

KW - S-adenosyl-L-methionine (SAM)

KW - Synthesis of Met in plants

KW - Volatile methional (3-methylthio propanol)

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U2 - 10.1002/9781444302493.ch9

DO - 10.1002/9781444302493.ch9

M3 - Chapter

AN - SCOPUS:84889362499

SN - 140515649X

SN - 9781405156493

SP - 185

EP - 193

BT - Biotechnology in Flavor Production

PB - Blackwell Publishing Ltd

ER -

Increasing the Methional Content in Potato through Biotechnology

All Science Journal Classification (ASJC) codes

Keywords

Access to Document

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