Abstract
L-3,4-dihydroxyphenylalanine (DOPA), a nonprotein amino acid, was first isolated from the fruit of Vicia faba (Guggenheim 1913), and is known as a chemical barrier to insect attack (Rehr et al. 1973). When some legumes which contain L-DOPA in large amounts, are injured the wounded parts turn noticeably brown or black, due to the oxidation of DOPA by polyphenol oxidase.
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© 1988 Springer-Verlag Berlin Heidelberg
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Teramoto, S., Komamine, A. (1988). L-DOPA Production in Plant Cell Cultures. In: Bajaj, Y.P.S. (eds) Medicinal and Aromatic Plants I. Biotechnology in Agriculture and Forestry, vol 4. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-73026-9_10
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DOI: https://doi.org/10.1007/978-3-642-73026-9_10
Publisher Name: Springer, Berlin, Heidelberg
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