Abstract
Aromatic amino acids are produced via the shikimate pathway in the plastids, which are the precursors of phenylpropanoids. Phenylpropanoids contribute to the taste of many plant-derived food, but their interaction with the human body is in many cases not well documented. Many of these compounds act as precursors for alkaloids.
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Böttger, A., Vothknecht, U., Bolle, C., Wolf, A. (2018). Phenylpropanoids. In: Lessons on Caffeine, Cannabis & Co. Learning Materials in Biosciences. Springer, Cham. https://doi.org/10.1007/978-3-319-99546-5_11
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DOI: https://doi.org/10.1007/978-3-319-99546-5_11
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