Ontology highlight
ABSTRACT:
SUBMITTER: Li F
PROVIDER: S-EPMC6872657 | biostudies-literature | 2019 Nov
REPOSITORIES: biostudies-literature
Li Fupeng F Wu Baoduo B Yan Lin L Hao Chaoyun C Qin Xiaowei X Lai Jianxiong J Song Yinghui Y
Scientific reports 20191121 1
Theobroma cacao is a plant of economic value due to the use of its seed lipid for chocolate, confectionery, and cosmetic industries. The seed lipid contains a stable ratio of saturated and unsaturated fatty acids, which determines its unique melting temperature. However, little is known about the molecular mechanism determining the fatty acid ratio and lipid content in cacao. To gain insight into the unique properties of lipid synthesis in cacao, biochemical and transcriptomic approaches were us ...[more]