Indonesian
Albanian
Arabic
Armenian
Azerbaijani
Belarusian
Bengali
Bosnian
Catalan
Czech
Danish
Deutsch
Dutch
English
Estonian
Finnish
Français
Greek
Haitian Creole
Hebrew
Hindi
Hungarian
Icelandic
Indonesian
Irish
Italian
Japanese
Korean
Latvian
Lithuanian
Macedonian
Mongolian
Norwegian
Persian
Polish
Portuguese
Romanian
Russian
Serbian
Slovak
Slovenian
Spanish
Swahili
Swedish
Turkish
Ukrainian
Vietnamese
Български
中文(简体)
中文(繁體)

3 methoxybenzaldehyde/vanilla

Tautan disimpan ke clipboard
ArtikelUji klinisPaten
5 hasil

Unusual 4-hydroxybenzaldehyde synthase activity from tissue cultures of the vanilla orchid Vanilla planifolia.

Hanya pengguna terdaftar yang dapat menerjemahkan artikel
Masuk daftar
Tissue cultures of the vanilla orchid, Vanilla planifolia, produce the flavor compound vanillin (4-hydroxy-3-methoxybenzaldehyde) and vanillin precursors such as 4-hydroxybenzaldehyde. A constitutively expressed enzyme activity catalyzing chain shortening of a hydroxycinnamic acid, believed to be

Characterization of a multifunctional methyltransferase from the orchid Vanilla planifolia.

Hanya pengguna terdaftar yang dapat menerjemahkan artikel
Masuk daftar
The final enzymatic step in the synthesis of the flavor compound vanillin (4-hydroxy-3-methoxybenzaldehyde) is believed to be methylation of 3,4-dihydroxybenzaldehyde. We have isolated and functionally characterized a cDNA that encodes a multifunctional methyltransferase from Vanilla planifolia

HKUST-1 as a Heterogeneous Catalyst for the Synthesis of Vanillin.

Hanya pengguna terdaftar yang dapat menerjemahkan artikel
Masuk daftar
Vanillin (4-hydoxy-3-methoxybenzaldehyde) is the main component of the extract of vanilla bean. The natural vanilla scent is a mixture of approximately 200 different odorant compounds in addition to vanillin. The natural extraction of vanillin (from the orchid Vanilla planifolia, Vanilla tahitiensis
Acetylcholinesterase inhibitors (AChEIs) are important for treatment of Alzheimer's disease and other neurological disorders. Search for potent and safe AChEIs from plant sources still continues. In the present work, we explored fragrant plant extracts that are traditionally used in flavoring foods,
A multiple cell imaging approach combining immunofluorescence by confocal microscopy, fluorescence spectral analysis by multiphotonic microscopy, and transmission electron microscopy identified the site of accumulation of 4-O-(3-methoxybenzaldehyde) β-d-glucoside, a phenol glucoside massively
Bergabunglah dengan
halaman facebook kami

Database tanaman obat terlengkap yang didukung oleh sains

  • Bekerja dalam 55 bahasa
  • Pengobatan herbal didukung oleh sains
  • Pengenalan herbal melalui gambar
  • Peta GPS interaktif - beri tag herba di lokasi (segera hadir)
  • Baca publikasi ilmiah yang terkait dengan pencarian Anda
  • Cari tanaman obat berdasarkan efeknya
  • Atur minat Anda dan ikuti perkembangan berita, uji klinis, dan paten

Ketikkan gejala atau penyakit dan baca tentang jamu yang mungkin membantu, ketik jamu dan lihat penyakit dan gejala yang digunakan untuk melawannya.
* Semua informasi didasarkan pada penelitian ilmiah yang dipublikasikan

Google Play badgeApp Store badge