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Molecular aspects of cell wall modifications during fruit ripening

Brownleader, MD, Jackson, P, Mobasheri, A, Pantelides, AT, Sumar, S, Trevan, M and Dey, PM (1999) Molecular aspects of cell wall modifications during fruit ripening CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 39 (2). pp. 149-164.

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Item Type: Article
Divisions : Surrey research (other units)
Authors :
Brownleader, MD
Jackson, P
Pantelides, AT
Sumar, S
Trevan, M
Dey, PM
Date : 1 January 1999
DOI : 10.1080/10408399908500494
Uncontrolled Keywords : Science & Technology, Life Sciences & Biomedicine, Food Science & Technology, Nutrition & Dietetics, FOOD SCIENCE & TECHNOLOGY, NUTRITION & DIETETICS, antisense technology, cellulose, cross-links, ethylene, extensin, hemicelluloses, fruit softening, hydroxyproline-rich glycoproteins, molecular cell wall events associated with textural changes, pectin methyl esterase, pectins, peroxidase, phenolics, polygalacturonase, primary cell wall, ripening, TOMATO FRUIT, PLANT-CELL, LYCOPERSICON-ESCULENTUM, POLYGALACTURONASE GENE, XYLOGLUCAN ENDOTRANSGLYCOSYLASE, POLYURONIDE DEGRADATION, PECTIN METHYLESTERASE, SUSPENSION-CULTURES, CROSS-LINKING, BETA-SUBUNIT
Related URLs :
Depositing User : Symplectic Elements
Date Deposited : 17 May 2017 09:37
Last Modified : 24 Jan 2020 17:19

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