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Updated: Jun 23, 2025

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胡催化酶:广泛分析其在水果成熟过程中的调节以及由氧化的调节

Salvador González-Gordo1, Javier López-Jaramillo2, Marta Rodríguez-Ruiz1

  • 1Group of Antioxidants, Free Radicals and Nitric Oxide in Biotechnology, Food and Agriculture, Department of Stress, Development and Signaling in Plants, Estación Experimental del Zaidín, Spanish National Research Council (CSIC), Profesor Albareda 1, E-18008 Granada, Spain Granada, Spain.

The Biochemical journal
|June 17, 2024
PubMed
概括

胡果的成熟会降低酶活性,而氨酸化会抑制这种酶. 外源氧化 (NO) 可以逆转这种效应,影响过氧化 (H2O2) 水平.

关键词:
催化酶的催化剂是什么果实成熟成熟的时间过氧化是一种过氧化.化化的使用方法氧化氧化的使用方法

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