Quantitative proteomic investigation employing stable isotope labeling by peptide dimethylation on proteins of strawberry fruit at different ripening stages-Reference-Cited by-同舟云学术

Quantitative proteomic investigation employing stable isotope labeling by peptide dimethylation on proteins of strawberry fruit at different ripening stages

Published:2013-12 Issue: Volume:94 Page:219-239
ISSN:1874-3919
Container-title:Journal of Proteomics
language:en
Short-container-title:Journal of Proteomics

Author:

Li Li,Song Jun,Kalt Wilhelmina,Forney Charles,Tsao Rong,Pinto Devanand,Chisholm Kenneth,Campbell Leslie,Fillmore Sherry,Li Xihong

Funder

Agriculture & Agri-Food Canada

MOE

Publisher

Elsevier BV

Subject

Biochemistry,Biophysics

Reference90 articles.

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4. Identification of the SAAT gene involved in strawberry flavor biogenesis by use of DNA microarrays;Aharoni;Plant Cell,2000

5. Different ethylene receptors show an increased expression during the ripening of strawberries: does such an increment imply a role for ethylene in the ripening of these non-climacteric fruits?;Trainotti;J Exp Bot,2005

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