Pectin Modification in Cell Walls of Ripening Tomatoes Occurs in Distinct Domains.

The class of cell wall polysaccharides that undergoes the most extensive modification during tomato (Lycopersicon esculentum) fruit ripening is pectin. De-esterification of the polygalacturonic acid backbone by pectin methylesterase facilitates the depolymerization of pectins by polygalacturonase II...

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Hlavní autoři: Steele, N. M., McCann, M. C., Roberts, K.
Médium: Artigo
Jazyk:Inglês
Vydáno: 1997
Témata:
Research Article
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC158313/
https://ncbi.nlm.nih.gov/pubmed/12223710
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