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Editorial: Towards plant-based foods: from plant biodiversity to discovery of sensorially active compounds.

作者信息

Khaksar Gholamreza, Tohge Takayuki, Sirikantaramas Supaart

机构信息

Center of Excellence in Molecular Crop, Department of Biochemistry, Faculty of Science, Chulalongkorn University, Bangkok, Thailand.

Graduate School of Biological Science, Nara Institute of Science and Technology (NAIST), Ikoma, Japan.

出版信息

Front Plant Sci. 2023 Jul 31;14:1240745. doi: 10.3389/fpls.2023.1240745. eCollection 2023.

DOI:10.3389/fpls.2023.1240745
PMID:37600175
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC10436197/
Abstract
摘要

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本文引用的文献

1
Metabolomics for Evaluating Flavor-Associated Metabolites in Plant-Based Products.用于评估植物基产品中风味相关代谢物的代谢组学
Metabolites. 2020 May 15;10(5):197. doi: 10.3390/metabo10050197.
2
Next-Gen Approaches to Flavor-Related Metabolism.下一代与风味代谢相关的方法。
Annu Rev Plant Biol. 2019 Apr 29;70:187-212. doi: 10.1146/annurev-arplant-050718-100353. Epub 2019 Mar 5.
3
The Impacts of Dietary Change on Greenhouse Gas Emissions, Land Use, Water Use, and Health: A Systematic Review.饮食变化对温室气体排放、土地利用、水资源利用和健康的影响：一项系统综述。
PLoS One. 2016 Nov 3;11(11):e0165797. doi: 10.1371/journal.pone.0165797. eCollection 2016.
4
Plant metabolism, the diverse chemistry set of the future.植物代谢：未来的多元化化学体系。
Science. 2016 Sep 16;353(6305):1232-6. doi: 10.1126/science.aad2062.
5
Plant volatile compounds: sensory cues for health and nutritional value?植物挥发性化合物：健康与营养价值的感官线索？
Science. 2006 Feb 10;311(5762):815-9. doi: 10.1126/science.1112614.