title: A proteomic approach to study flesh browning in stored 'conference' pears.
authors.affiliation: BIOSYST-MeBioS Division, Katholieke Universiteit Leuven, Belgium.
authors.forename: Romina
authors.initials: R
authors.lastname: Pedreschi
authors.forename: Els
authors.initials: E
authors.lastname: Vanstreels
authors.forename: Sebastian
authors.initials: S
authors.lastname: Carpentier
authors.forename: Johan
authors.initials: J
authors.lastname: Robben
authors.forename: Jean-Paul
authors.initials: JP
authors.lastname: Noben
authors.forename: Bart
authors.initials: B
authors.lastname: Nicolai
mesh_terms: D002245:Carbon Dioxide / Q000378:metabolism; D019069:Cell Respiration; D018857:Food Packaging / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D015416:Maillard Reaction; D010100:Oxygen / Q000378:metabolism; D040901:Proteomics; D031989:Pyrus; D013997:Time Factors
chemical_list: D002245:Carbon Dioxide; D010100:Oxygen