Changes in protein N-glycosylation during the fruit development and ripening in melting-type peach
The posttranslational modification of proteins with complex carbohydrate moieties (glycosylation) regulates the process of fruit ripening. Exoglycosidases are enzymes that can trim this protein glycosylation and are therefore considered to be important targets in the control of fruit ripening and so...
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| Principais autores: | , , , |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Maximum Academic Press
2021-10-01
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| Serija: | Food Materials Research |
| Teme: | |
| Online dostop: | https://www.maxapress.com/article/doi/10.48130/FMR-2021-0002 |
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