Eugenol and isoeugenol, characteristic aromatic constituents of spices, are biosynthesized via reduction of a coniferyl alcohol ester
Koeduka, T, Fridman, E, Gang, D.R, Vassao, D.G, Jackson, B.L, Kish, C.M, Orlova, I, Spassova, S.M, Lewis, N.G, Noel, J.P
Published in Proceedings of the National Academy of Sciences - PNAS (27.06.2006)
Published in Proceedings of the National Academy of Sciences - PNAS (27.06.2006)
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