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.
Publication Date
4-28-2018
First Page
197
Last Page
200
DOI
10.13652/j.issn.1003-5788.2018.04.039
Recommended Citation
Lulu, HUANG; Litao, PENG; Junli, YE; and Shuzhen, YANG
(2018)
"Progress research on the role of glycosyltransferases in the formation of fruit quality,"
Food and Machinery: Vol. 34:
Iss.
4, Article 39.
DOI: 10.13652/j.issn.1003-5788.2018.04.039
Available at:
https://www.ifoodmm.cn/journal/vol34/iss4/39
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