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MCV016
MCV016
http://dx.doi.org/10.1093/AOB/MCV016
Ripening of pepper (Capsicum annuum) fruit is characterized by an enhancement of protein tyrosine nitration
P356
Q35588106-EE0F70CB-DE44-45DF-A419-95CDDB9C2E42
P356
MCV016
http://dx.doi.org/10.1093/AOB/MCV016