Progress research on the role of glycosyltransferases in the formation of fruit quality

doi:10.13652/j.issn.1003-5788.2018.04.039

Home > Archive>Volume 34, Issue 4, 2018 >197-200. DOI:10.13652/j.issn.1003-5788.2018.04.039

Progress research on the role of glycosyltransferases in the formation of fruit quality
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                        10.13652/j.issn.1003-5788.2018.04.039
                    
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Affiliation:(1. School of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; 2. School of Horticulture and Forestry, Huazhong Agricultural University, Wuhan, Hubei 430070, China)
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Abstract:

This paper introduces the types of glycosyltransferases in fruit and their roles in the formation of color，flavor and texture, which will provide a reference for the application and further research of glycosyltransferase.

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黄露露,彭丽桃,叶俊丽,等.糖基转移酶在果实品质形成过程中的作用研究进展[J].食品与机械英文版,2018,34(4):197-200.

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Received:January 21,2018
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Online: March 17,2023
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