Proteomics and Post-Translational Modifications of Starch Biosynthesis-Related Proteins in Developing Seeds of Rice

Rice (Oryza sativa L.) is a foremost staple food for approximately half the world’s population. The components of rice starch, amylose, and amylopectin are synthesized by a series of enzymes, which are responsible for rice starch properties and functionality, and then affect rice cooking and eating...

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Detalles Bibliográficos
Autores principales: Tappiban, Piengtawan, Ying, Yining, Xu, Feifei, Bao, Jinsong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8199009/
https://www.ncbi.nlm.nih.gov/pubmed/34072759
http://dx.doi.org/10.3390/ijms22115901

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8199009/
https://www.ncbi.nlm.nih.gov/pubmed/34072759
http://dx.doi.org/10.3390/ijms22115901

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