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Enhancement of the primary flavor compound methional in potato by increasing the level of soluble methionine |
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| Authors: | Di Rong Kim Jungsup Martin Melinda N Leustek Tom Jhoo Jinwoo Ho Chi-Tang Tumer Nilgun E |
| Institution: | Biotechnology Center for the Agriculture and the Environment, Department of Plant Biology and Pathology, Rutgers University, Cook College, 59 Dudley Road, New Brunswick, NJ 08901-8520, USA. |
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