Copies of author's previously published articles inserted. Bibliography: leaves 121-144. This study investigates the site of biosynthesis of flavour compounds in the grapevine. Most of the secondary metabolites, including flavour compounds, are glycosylated and stored in plant tissues as glycosides. The chemical properties of these compounds, especially their water solubility, suggests that glycosides might be forms of translocated secondary metabolites in plants.
| Identifer | oai:union.ndltd.org:ADTP/61000 |
| Date | January 1996 |
| Creators | Gholami, Mansour. |
| Source Sets | Australiasian Digital Theses Program |
| Language | English |
| Detected Language | English |
| Relation | SUA, SUA:W |
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