Two bi-functional cytochrome P450 CYP72 enzymes from olive (Olea europaea) 
catalyze the oxidative C-C bond cleavage in the biosynthesis of secoxy-iridoids 
– flavor and quality determinants in olive oil

Rodríguez‐López, Carlos E.; Hong, Benke; Paetz, Christian; Nakamura, Yoko; Koudounas, Konstantinos; Passeri, Valentina; Baldoni, Luciana; Alagna, Fiammetta; Calderini, Ornella; O’Connor, Sarah E.

doi:10.1111/nph.16975

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Two bi-functional cytochrome P450 CYP72 enzymes from olive (Olea europaea) catalyze the oxidative C-C bond cleavage in the biosynthesis of secoxy-iridoids – flavor and quality determinants in olive oil

MPG-Autoren

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Rodríguez‐López, Carlos E.
Department of Natural Product Biosynthesis, Prof. Dr. Sarah O'Connor, MPI for Chemical Ecology, Max Planck Society;

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Hong, Benke
Department of Natural Product Biosynthesis, Prof. Dr. Sarah O'Connor, MPI for Chemical Ecology, Max Planck Society;

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Paetz, Christian
Research Group Biosynthesis / NMR, MPI for Chemical Ecology, Max Planck Society;

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Nakamura, Yoko
Research Group Biosynthesis / NMR, MPI for Chemical Ecology, Max Planck Society;

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O’Connor, Sarah E.
Department of Natural Product Biosynthesis, Prof. Dr. Sarah O'Connor, MPI for Chemical Ecology, Max Planck Society;

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http://dx.doi.org/10.1111/nph.16975
(Verlagsversion)

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Zitation

Rodríguez‐López, C. E., Hong, B., Paetz, C., Nakamura, Y., Koudounas, K., Passeri, V., et al. (2021). Two bi-functional cytochrome P450 CYP72 enzymes from olive (Olea europaea) catalyze the oxidative C-C bond cleavage in the biosynthesis of secoxy-iridoids – flavor and quality determinants in olive oil. New Phytologist, 229(4), 2288-2301. doi:10.1111/nph.16975.

Zitierlink: https://hdl.handle.net/21.11116/0000-0007-50A9-0

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