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Degradation of Cell Wall Polysaccharides during Tomato Fruit Ripening

Changes in neutral sugar, uronic acid, and protein content of tomato (Lycopersicon esculentum Mill) cell walls during ripening were characterized. The only components to decline in amount were galactose, arabinose, and galacturonic acid. Isolated cell walls of ripening fruit contained a water-solubl...

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Bibliografiske detaljer
Main Authors: Gross, Kenneth C., Wallner, Stephen J.
Format: Artigo
Sprog:Inglês
Udgivet: 1979
Fag:
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC542777/
https://ncbi.nlm.nih.gov/pubmed/16660660
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