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Effects of Al(3+) and La(3+) Trivalent Metal Ions on Tomato Fruit Proteomes
The tomato (Solanum lycopersicum) ripening process from mature green (MG) to turning and then to red stages is accompanied by the occurrences of physiological and biochemical reactions, which ultimately result in the formation of the flavor, color and texture of ripe fruits. The two trivalent metal...
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| Publicado no: | Proteomes |
|---|---|
| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2017
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5372228/ https://ncbi.nlm.nih.gov/pubmed/28248258 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/proteomes5010007 |
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