PROTEIN-SYNTHESIS IN TOMATO FRUIT PERICARP TISSUE DURING RIPENING - CHARACTERISTICS OF AMINO-ACID INCORPORATION

被引：15

作者：

BAKER, JE

ANDERSON, JD

HRUSCHKA, WR

机构：

来源：

JOURNAL OF PLANT PHYSIOLOGY | 1985年 / 120卷 / 02期

关键词：

D O I：

10.1016/S0176-1617(85)80020-1

中图分类号：

Q94 [植物学];

学科分类号：

071001 ;

摘要：

引用

页码：167 / 179

页数：13

共 25 条

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