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Items: 2


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

Koeduka T, Fridman E, Gang DR, Vassão DG, Jackson BL, Kish CM, Orlova I, Spassova SM, Lewis NG, Noel JP, Baiga TJ, Dudareva N, Pichersky E.

Proc Natl Acad Sci U S A. 2006 Jun 27;103(26):10128-33.


Production of natural value-added compounds: an insight into the eugenol biotransformation pathway.

Mishra S, Sachan A, Sachan SG.

J Ind Microbiol Biotechnol. 2013 Jun;40(6):545-50. doi: 10.1007/s10295-013-1255-9. Review.


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