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Ripening of pepper (Capsicum annuum) fruit is characterized by an enhancement of protein tyrosine nitration
Background and Aims Pepper (Capsicum annuum, Solanaceae) fruits are consumed worldwide and are of great economic importance. In most species ripening is characterized by important visual and metabolic changes, the latter including emission of volatile organic compounds associated with respiration, d...
Guardat en:
| Publicat a: | Ann Bot |
|---|---|
| Autors principals: | , , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Oxford University Press
2015
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4577987/ https://ncbi.nlm.nih.gov/pubmed/25814060 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/aob/mcv016 |
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