Identification of key enzymes involved in the accumulation of carotenoids during fruit ripening of Lycium barbarum L. by a proteomic approach-Reference-Cited by-同舟云学术

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Identification of key enzymes involved in the accumulation of carotenoids during fruit ripening of Lycium barbarum L. by a proteomic approach

Published:2021-08-06 Issue:10 Volume:56 Page:5050-5061
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Zhao Xiaolu¹^ORCID,Zhang Xikang²,Liu Jun²^ORCID,Li Dongdong²,Tao Yingmei²^ORCID,Tian Yutan¹,Li Peipei¹,Sun Shaoyi¹,Liu Dunhua¹²

Affiliation:

1. School of Food & Wine Ningxia University Yinchuan 750021 China

2. School of Agriculture Ningxia University Yinchuan 750021 China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15279

Reference56 articles.

1. A review of botanical characteristics, phytochemistry, clinical relevance in efficacy and safety of Lycium barbarum fruit (Goji)

2. Application of high-speed counter-current chromatography for the isolation of 9′-cis-neoxanthin from fresh spinach

3. Arabidopsis proteome responses to the smoke-derived growth regulator karrikin

4. Accurate Technique for Measuring Color Values of Grain and Grain Products Using a Visible-NIR Instrument

5. Postharvest ultraviolet-C irradiation suppressed Psy 1 and Lcy-β expression and altered color phenotype in tomato (Solanum lycopersicum) fruit

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