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Purification and characterization of flavonol 3-glucosidase, and its activity during ripening in tartary buckwheat seeds

✍ Scribed by Tatsuro Suzuki; Yutaka Honda; Wakako Funatsuki; Keiji Nakatsuka


Book ID
117382834
Publisher
Elsevier Science
Year
2002
Tongue
English
Weight
456 KB
Volume
163
Category
Article
ISSN
0168-9452

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## Abstract The present study demonstrated that flavonol 3‐glucosidase (f3g) is an important cause of bitter taste generation in tartary buckwheat (__Fagopyrum tataricum__) flour using the f3g complement test. To screen the f3g deletion line, which must have little bitter taste, an in‐gel method to