Browsing by Author "D’Angelo, Matilde"
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Reduced levels of nadh-dependent glutamate dehydrogenase decrease the glutamate content of ripe tomato fruit but have no effect on green fruit or leaves
Ferraro, Gisela; D’Angelo, Matilde; Sulpice, Ronan; Stitt, Mark; Valle, Estela M. (Oxford University Press (OUP), 2015-04-15)Glutamate (Glu) is a taste enhancer that contributes to the characteristic flavour of foods. In fruit of tomato (Solanum lycopersicum L.), the Glu content increases dramatically during the ripening process, becoming the ...