Proteomic study of fig fruit latex
Ontology highlight
ABSTRACT: Scalpels were used to cut through the fig peel at the maturity transition stage. The latex flowed out from the wound was collected into centrifuge tubes and froze using liquid nitrogen, then stored in an ultra-low temperature refrigerator until used for protein identification.
INSTRUMENT(S): Q Exactive
ORGANISM(S): Ficus Carica
TISSUE(S): Latex
SUBMITTER: Yanlei Zhai
LAB HEAD: Huiqin Ma
PROVIDER: PXD025485 | Pride | 2021-05-01
REPOSITORIES: Pride
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