|
Prupe.1G110700.1_v2.0.a1
|
prunus_persica |
-
|
beta-1,3-galactosyltransferase 16 |
Detail
|
|
Prupe.1G110700.4_v2.0.a1
|
prunus_persica |
-
|
beta-1,3-galactosyltransferase 16 |
Detail
|
|
Prupe.1G110700.5_v2.0.a1
|
prunus_persica |
-
|
beta-1,3-galactosyltransferase 16 |
Detail
|
|
Prupe.1G110700.3_v2.0.a1
|
prunus_persica |
-
|
beta-1,3-galactosyltransferase 16 |
Detail
|
|
Prupe.1G110700.7_v2.0.a1
|
prunus_persica |
-
|
beta-1,3-galactosyltransferase 16 |
Detail
|
|
Prupe.1G110700.2_v2.0.a1
|
prunus_persica |
-
|
beta-1,3-galactosyltransferase 16 |
Detail
|
|
Prupe.1G110700.6_v2.0.a1
|
prunus_persica |
-
|
beta-1,3-galactosyltransferase 16 |
Detail
|
|
Prupe.1G531900.1_v2.0.a1
|
prunus_persica |
-
|
Mechanosensitive ion channel protein |
Detail
|
|
Prupe.1G531900.6_v2.0.a1
|
prunus_persica |
-
|
Mechanosensitive ion channel protein |
Detail
|
|
Prupe.1G531900.10_v2.0.a1
|
prunus_persica |
-
|
Mechanosensitive ion channel protein |
Detail
|
|
Prupe.1G531900.4_v2.0.a1
|
prunus_persica |
-
|
Mechanosensitive ion channel protein |
Detail
|
|
Prupe.1G531900.11_v2.0.a1
|
prunus_persica |
-
|
Mechanosensitive ion channel protein |
Detail
|
|
Prupe.1G531900.3_v2.0.a1
|
prunus_persica |
-
|
Mechanosensitive ion channel protein |
Detail
|
|
Prupe.1G531900.9_v2.0.a1
|
prunus_persica |
-
|
Mechanosensitive ion channel protein |
Detail
|
|
Prupe.1G531900.2_v2.0.a1
|
prunus_persica |
-
|
Mechanosensitive ion channel protein |
Detail
|
|
Prupe.1G531900.7_v2.0.a1
|
prunus_persica |
-
|
Mechanosensitive ion channel protein |
Detail
|
|
Prupe.1G531900.8_v2.0.a1
|
prunus_persica |
-
|
Mechanosensitive ion channel protein |
Detail
|
|
Prupe.1G531900.5_v2.0.a1
|
prunus_persica |
-
|
Mechanosensitive ion channel protein |
Detail
|
|
Prupe.1G531900.12_v2.0.a1
|
prunus_persica |
-
|
Mechanosensitive ion channel protein |
Detail
|
|
Prupe.1G518100.1_v2.0.a1
|
prunus_persica |
-
|
Hydrolyzes acetyl esters in homogalacturonan regions of pectin. In type I primary cell wall, galacturonic acid residues of pectin can be acetylated at the O-2 and O-3 positions. Decreasing the degree of acetylation of pectin gels in vitro alters their physical properties |
Detail
|