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Protein Synthesis in Tomato Fruit Pericarp Tissue During Ripening. Characteristics of Amino Acid Incorporation

✍ Scribed by Baker, James E.; Anderson, James D.; Hruschka, Wiluam R.

Book ID: 122005213
Publisher: Elsevier Science
Year: 1985
Tongue: English
Weight: 696 KB
Volume: 120
Category: Article
ISSN: 0176-1617
DOI: 10.1016/S0176-1617(85)80020-1

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