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Quantitative proteomic analysis of tomato fruit ripening behavior in response to exogenous abscisic acid.
Wu, Qiong; He, Yanan; Cui, Chunxiao; Tao, Xiaoya; Zhang, Dongdong; Zhang, Yurong; Ying, Tiejin; Li, Li.
  • Wu Q; School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou, China.
  • He Y; School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou, China.
  • Cui C; School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou, China.
  • Tao X; College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China.
  • Zhang D; School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou, China.
  • Zhang Y; School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou, China.
  • Ying T; College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China.
  • Li L; College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China.
J Sci Food Agric ; 103(15): 7469-7483, 2023 Dec.
Article en En | MEDLINE | ID: mdl-37421609
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Ácido Abscísico / Solanum lycopersicum Idioma: En Año: 2023 Tipo del documento: Article
Texto completo
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PubMed Links
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Ácido Abscísico / Solanum lycopersicum Idioma: En Año: 2023 Tipo del documento: Article