{"title":"融型桃果实发育和成熟过程中蛋白质n -糖基化的变化","authors":"Ting Wang, Xinyu Jia, Li Liu, Josef Voglmeir","doi":"10.48130/fmr-2021-0002","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":12392,"journal":{"name":"Food Materials Research","volume":"22 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"5","resultStr":"{\"title\":\"Changes in protein N-glycosylation during the fruit development and ripening in melting-type peach\",\"authors\":\"Ting Wang, Xinyu Jia, Li Liu, Josef Voglmeir\",\"doi\":\"10.48130/fmr-2021-0002\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":12392,\"journal\":{\"name\":\"Food Materials Research\",\"volume\":\"22 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2021-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"5\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Materials Research\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.48130/fmr-2021-0002\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Materials Research","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.48130/fmr-2021-0002","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}