Ripening-induced chemical modifications of papaya pectin inhibit cancer cell proliferation-Reference-Cited by-同舟云学术

Ripening-induced chemical modifications of papaya pectin inhibit cancer cell proliferation

Published:2017-11-29 Issue:1 Volume:7 Page:
ISSN:2045-2322
Container-title:Scientific Reports
language:en
Short-container-title:Sci Rep

Author:

Prado Samira Bernardino Ramos do,Ferreira Gabrielle Fernandez,Harazono Yosuke,Shiga Tânia Misuzu,Raz Avraham,Carpita Nicholas C.,Fabi João Paulo^ORCID

Publisher

Springer Science and Business Media LLC

Subject

Multidisciplinary

Link

http://www.nature.com/articles/s41598-017-16709-3.pdf

Reference75 articles.

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4. Ridley, B. L., O’Neill, M. A. & Mohnen, D. Pectins: Structure, biosynthesis, and oligogalacturonide-related signaling. Phytochemistry 57, 929–967 (2001).

5. Maxwell, E. G., Belshaw, N. J., Waldron, K. W. & Morris, V. J. Pectin – An emerging new bioactive food polysaccharide. Trends Food Sci. Technol. 24, 64–73 (2012).

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