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Elevated Levels of High-Melting-Point Phosphatidylglycerols Do Not Induce Chilling Sensitivity in an Arabidopsis Mutant.
Molecular species of phosphatidylglycerol that contain only 16:0, 18:0, and 16:1-trans fatty acids undergo the transition from liquid crystalline phase to gel phase at temperatures well above 20[deg]C. Several lines of evidence have been used to implicate elevated proportions of these high-melting-p...
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| Autors principals: | , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
1995
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC160761/ https://ncbi.nlm.nih.gov/pubmed/12242349 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1105/tpc.7.1.17 |
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