Matsui et al. “Fatty acid hydroperoxide cleaving enzyme, hydroperoxide lyase, from tea leaves” Phytochemistry 30, 2109-2113, 1991.* |
Kim et al. “Partial purification and properties of a hydroperoxide lyase from fruits of pear” J. Agric. Food Chem. 29, 1220-1225, 1981.* |
Uritani et al. “Odor compounds produced in peel of mature-green banana fruit” Postharvest Biochemistry of Plant Food-Materials in the Tropics, (Uritani et al. Eds.)pp. 193-201, Japan Science Press, Tokyo, Japan, 1994.* |
Berger et al. “Methods in Enzymol.: Guide to Molecular Cloning Techniques” vol. 152, pp. 393-399, 415-423, 432-447, and 661-705, 1987.* |
SIGMA Chemical Compony Cataloug, pp. 190 and 677, 1988.* |
Orlean et al. Methods in Enzymology, Gunthrie & Fink, eds., vol. 194:682-697 (1991). |
Mylin, L.M., et al., Methods in Enzymology, vol. 185:297-308, (1991). |
Sherman, F., Methods in Enzymology, vol. 194:3-21, (1991). |
Sagi, L., et al., Bio/Technology, vol. 13:481-485, (1995). |
Luckow, V.A., et al., Bio/Technology, vol. 6:47-55, (1988). |
Charm, S.E., et al., Methods in Enzymology, vol. 22:476-556, (1971). |
Hochuli, E., et al., Biol. Chem. Hoope-Seyler, vol. 368:748, (1987). |
Romanos, M.A., et al. Yeast, vol. 8:423-488, (1992). |
Grunstein, M., et al., Proc. Nat. Acad. Sci. USA, vol. 72(10):3961-3965, (1975). |
Smith, G.E., et al., Proc. Nat. Acad. Sci. USA, vol. 82:8404-8408, (1985). |
Christou, P., et al., TibTech, vol. 8:145-151, (1990). |
Klebe, R.J., et al., Gene, vol. 25:333-341, (1983). |
Dong, J.Z., et al., Plant Science, vol. 88:61-71, (1993). |
Villarejo, M.R., et al., J. Bacteriol., vol. 120:466-474, (1974). |
May, G.D., et al., Bio/Technology, vol. 13:486-492, (1995). |
Bujard, H., et al., Methods in Enzymology, vol. 155:416-433, (1987). |
Olias, J.M., et al., J. Agric. Food. Chem., vol. 41:2368-2373, (1993). |
Iacazio, G., et al., J. Org. Chem., vol. 55:1690-1691 (1990). |
Benton, W.D., et al., Science, vol. 196:180-182, (1977). |
Ishida, Y., et al., Nature Biotechnology, vol. 14:745-750, (1996). |
Kilsby, D.C., Int. J. Food and Microbiol., vol. 50:59-63, (1999). |