In Depth Proteome Analysis of Ripening Muscadine Grape Berry cv. Carlos Reveals Proteins Associated with Flavor and Aroma Compounds-Reference-Cited by-同舟云学术

In Depth Proteome Analysis of Ripening Muscadine Grape Berry cv. Carlos Reveals Proteins Associated with Flavor and Aroma Compounds

Published:2016-08-08 Issue:9 Volume:15 Page:2910-2923
ISSN:1535-3893
Container-title:Journal of Proteome Research
language:en
Short-container-title:J. Proteome Res.

Author:

Kambiranda Devaiah¹,Basha Sheikh M.¹,Singh Rakesh K.²,He Huan³,Calvin Kate²,Mercer Roger²

Affiliation:

1. Center for Viticulture and Small Fruit Research, Florida A&M University, 6505 Mahan Drive, Tallahassee, Florida 32317, United States

2. Translational Science Laboratory, Florida State University College of Medicine, 1115 W. Call Street, Tallahassee, Florida 32306, United States

3. Institute of Molecular Biophysics, 91 Chieftan Way, Florida State University, Tallahassee, Florida 32306, United States

Funder

National Institute of Food and Agriculture

Agricultural Marketing Service

Publisher

American Chemical Society (ACS)

Subject

General Chemistry,Biochemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jproteome.5b01064

Reference70 articles.

1. iTRAQ-Based Quantitative Proteomics of Developing and Ripening Muscadine Grape Berry

2. Poling, B.; Mainland, C.; Bland, W.; Cline, B.; Sorenson, K.Muscadine grape production guide.N.C. State Ext. Serv. Bull. AG-94;N.C. State Ext. Serv.;Raleigh, N.C, 2003.

3. The Muscadine Grape: Botany, Viticulture, History, and Current Industry

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