Bibliografisk träff 2013-04-15 Structural basis for the enzymatic formation of the key strawberry flavor compound 4-hydroxy-2,5-dimethyl-3(2H)-furanone. Schiefner A, Sinz Q, Neumaier I, Schwab W, Skerra A. J Biol Chem · research-article; journal article · DOI 10.1074/jbc.m113.453852