换一批Pectic polysaccharides are attacked by hydroxyl radicals in ripening fruit: evidence from a fluorescent fingerprinting method.
第一作者：
Othman B,Airianah
第一单位：
The Edinburgh Cell Wall Group, Institute of Molecular Plant Sciences, The University of Edinburgh, Daniel Rutherford Building, The King's Buildings, Max Born Crescent, Edinburgh EH9 3BF, UK s.fry@ed.ac.uk.
作者：
医学主题词
色谱法, 高压液相(Chromatography, High Pressure Liquid);二聚作用(Dimerization);电泳(Electrophoresis);荧光染料(Fluorescent Dyes);水果(Fruit);真菌蛋白质类(Fungal Proteins);糖苷水解酶类(Glycoside Hydrolases);羟自由基(Hydroxyl Radical);果胶类(Pectins);植物(Plants);多糖类(Polysaccharides);染色与标记(Staining and Labeling)
DOI
10.1093/aob/mcv192
PMID
26865506
发布时间
2025-05-29
- 浏览33
Annals of botany
441-55页
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