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Acid Phosphatase Development during Ripening of Avocado
The activity and subcellular distribution of acid phosphatase were assayed during ethylene-induced ripening of whole fruit or thick slices of avocado (Persea americana Mill. var. Fuerte and Hass). The activity increased up to 30-fold during ripening in both the supernatant fraction and the Triton X-...
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| Main Author: | |
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| Format: | Artigo |
| Language: | Inglês |
| Published: |
1975
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| Subjects: | |
| Online Access: | https://ncbi.nlm.nih.gov/pmc/articles/PMC541620/ https://ncbi.nlm.nih.gov/pubmed/16659087 |
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