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Wound-Induced Membrane Lipid Breakdown in Potato Tuber
Freshly cut slices of potato tuber show an extensive loss of membrane lipid components which may be as great as 35% for phospholipids and 30% for glycolipids, in less than 15 minutes at 3 C. Phosphatidyl-choline, phosphatidyl-ethanolamine and mono- and di-galactosyl diglycerides comprise the bulk of...
Tallennettuna:
| Päätekijät: | , |
|---|---|
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
1981
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| Aiheet: | |
| Linkit: | https://ncbi.nlm.nih.gov/pmc/articles/PMC425888/ https://ncbi.nlm.nih.gov/pubmed/16661889 |
| Tagit: |
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