Eugenol and isoeugenol, characteristic aromatic constituents of spices, are 
biosynthesized via reduction of a coniferyl alcohol ester

Koeduka, Takao; Fridman, Eyal; Gangt, David R.; Giddings Vassão, Daniel; Jacksons, Brenda L.; Kish, Christine M.; Orlova, Irina; Spassova, Snejina M.; Lewis, Norman G.; Noel, Joseph P.; Baiga, Thomas J.; Dudareva, Natalia; Pichersky, and Eran

doi:10.1073/pnas.0603732103

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Eugenol and isoeugenol, characteristic aromatic constituents of spices, are biosynthesized via reduction of a coniferyl alcohol ester

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Koeduka, T., Fridman, E., Gangt, D. R., Giddings Vassão, D., Jacksons, B. L., Kish, C. M., et al. (2006). Eugenol and isoeugenol, characteristic aromatic constituents of spices, are biosynthesized via reduction of a coniferyl alcohol ester. Proceedings of the National Academy of Sciences of the United States of America, 103(26), 10128-10133. doi:10.1073/pnas.0603732103.

Cite as: https://hdl.handle.net/21.11116/0000-0009-04D8-F

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