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Proanthocyanidin synthesis in Theobroma cacao: genes encoding anthocyanidin synthase, anthocyanidin reductase, and leucoanthocyanidin reductase
BACKGROUND: The proanthocyanidins (PAs), a subgroup of flavonoids, accumulate to levels of approximately 10% total dry weight of cacao seeds. PAs have been associated with human health benefits and also play important roles in pest and disease defense throughout the plant. RESULTS: To dissect the ge...
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| Formato: | Artigo |
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| Idioma: | en |
| Publicado em: |
BioMed Central
2013
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4233638/ https://ncbi.nlm.nih.gov/pubmed/24308601 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/1471-2229-13-202 |
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