Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Leopold C. P. Keizer"'
Autor:
Hetty C. Van Den Broeck, Leopold C. P. Keizer, Patrick Smit, Rosario Blanco-Portales, Ric C. H. de Vos, Ann P. O’Connell, Asaph Aharoni, Juan Muñoz-Blanco, Gregory Bois
Publikováno v:
Plant Physiology, 129, 1019-1031
Plant Physiology 129 (2002)
Plant Physiology 129 (2002)
Using cDNA microarrays, a comprehensive investigation of gene expression was carried out in strawberry (Fragaria × ananassa) fruit to understand the flow of events associated with its maturation and non-climacteric ripening. We detected key processe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::069d717ab9b2972bc8f1b1215373a64e
https://doi.org/10.1104/pp.003558
https://doi.org/10.1104/pp.003558
Autor:
Ritsert C. Jansen, Mark Schena, Ric C. H. de Vos, Hilko van der Voet, Leopold C. P. Keizer, Harro J. Bouwmeester, Zhongkui Sun, Jan Blaas, Adèle van Houwelingen, Asaph Aharoni, Arjen J. van Tunen, Ronald W. Davis, Jos Mol, Harrie A. Verhoeven, Mayte Alvarez-Huerta, Monique Guis, Ann P. O’Connell
Publikováno v:
The Plant Cell, 12, 647-661. American Society of Plant Biologists
Aharoni, A, Keizer, L C P, Bouwmeester, H J, Sun, Z, Alvarez-Huerta, M, Verhoeven, H A, Blaas, J, van Houwelingen, A M M L, de Vos, R C H, van der Voet, H, Jansen, R C, Guis, M, Mol, J N M, Davis, R W, Schena, M, van Tunen, A J & O'Connell, A P 2000, ' Identification of the SAAT gene involved in strawberry flavor biogenesis by use of microarrays ', The Plant Cell, vol. 12, pp. 647-661 . https://doi.org/10.1105/tpc.12.5.647
Plant Cell, 12, 647-661
Aharoni, A, Keizer, L C P, Bouwmeester, H J, Sun, Z, Alvarez-Huerta, M, Verhoeven, H A, Blaas, J, van Houwelingen, A M M L, de Vos, R C H, van der Voet, H, Jansen, R C, Guis, M, Mol, J N M, Davis, R W, Schena, M, van Tunen, A J & O'Connell, A P 2000, ' Identification of the SAAT gene involved in strawberry flavor biogenesis by use of microarrays ', The Plant Cell, vol. 12, pp. 647-661 . https://doi.org/10.1105/tpc.12.5.647
Plant Cell, 12, 647-661
Fruit flavor is a result of a complex mixture of numerous compounds. The formation of these compounds is closely correlated with the metabolic changes occurring during fruit maturation. Here, we describe the use of DNA microarrays and appropriate sta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c5ff44e15b0e4e467b4285cf0b1c7df0
https://doi.org/10.1105/tpc.12.5.647
https://doi.org/10.1105/tpc.12.5.647