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Q35588106-DAABD93F-17E0-4378-96F5-0BB0F9F1206B
Q35588106-DAABD93F-17E0-4378-96F5-0BB0F9F1206B
BestRank
Statement
http://www.wikidata.org/entity/statement/Q35588106-DAABD93F-17E0-4378-96F5-0BB0F9F1206B
Ripening of pepper (Capsicum annuum) fruit is characterized by an enhancement of protein tyrosine nitration
P2860
Q35588106-DAABD93F-17E0-4378-96F5-0BB0F9F1206B
BestRank
Statement
http://www.wikidata.org/entity/statement/Q35588106-DAABD93F-17E0-4378-96F5-0BB0F9F1206B
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wasDerivedFrom
a42148ef372b59744bf6db5ed7d0939115c6719f
P2860
Antioxidant systems from Pepper (Capsicum annuum L.): involvement in the response to temperature changes in ripe fruits.