Ripening of pepper (Capsicum annuum) fruit is characterized by an enhancement of protein tyrosine nitration

标题
Ripening of pepper (Capsicum annuum) fruit is characterized by an enhancement of protein tyrosine nitration
作者
关键词
-
出版物
ANNALS OF BOTANY
Volume 116, Issue 4, Pages 637-647
出版商
Oxford University Press (OUP)
发表日期
2015-03-28
DOI
10.1093/aob/mcv016

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