Editorial: Towards plant-based foods: from plant biodiversity to discovery of sensorially active compounds

• Gholamreza Khaksar,
• Takayuki Tohge,
• Supaart Sirikantaramas,
• Supaart Sirikantaramas

Affiliations

Gholamreza Khaksar

Center of Excellence in Molecular Crop, Department of Biochemistry, Faculty of Science, Chulalongkorn University, Bangkok, Thailand

Takayuki Tohge

Graduate School of Biological Science, Nara Institute of Science and Technology (NAIST), Ikoma, Japan

Supaart Sirikantaramas

Center of Excellence in Molecular Crop, Department of Biochemistry, Faculty of Science, Chulalongkorn University, Bangkok, Thailand

Supaart Sirikantaramas

Omics Sciences and Bioinformatics Center, Chulalongkorn University, Bangkok, Thailand