| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5167266 | Phytochemistry | 2007 | 10 Pages |
Abstract
Wines contain a huge diversity of structurally similar PR proteins that are not generated during ripening or winemaking by limited proteolysis and chemical modification of a few common precursors. Rather, grape PR proteins are synthesized as such and their wide diversity, unlike their concentration, decreases during grape maturation.
Related Topics
Physical Sciences and Engineering
Chemistry
Organic Chemistry
Authors
Sara Monteiro, Maria A. Piçarra-Pereira, VirgÃlio B. Loureiro, Artur R. Teixeira, Ricardo B. Ferreira,