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Why consumers prefer to eat green Friariello Pepper: Variations biological systems during the ripening fruit.
Evaluation of changes in the protein and metabolite profile along the ripening of Friariello pepper
ORGANISM(S):
Capsicum annuum var. annuum
2021-04-30
|
PXD025181
|
Pride
Metabolomics
Proteomics
Fruit ripening
Friariello pepper
Agro-biodiversity
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Why Consumers Prefer Green Friariello Pepper: Changes in the Protein and Metabolite Profiles Along the Ripening.
Not available
S-EPMC8121147
|
biostudies-literature
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