A proteomic approach to study flesh browning in stored 'conference' pears.
Pedreschi
Romina
R
BIOSYST-MeBioS Division, Katholieke Universiteit Leuven, Belgium.
Vanstreels
Els
E
Carpentier
Sebastian
S
Robben
Johan
J
Noben
Jean-Paul
JP
Nicolai
Bart
B
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
D002245:Carbon Dioxide; D010100:Oxygen