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张祥, 刘雨婷, 张婧柔, 等. 涮辣与昆明皱皮椒苯丙氨酸解氨酶(PAL)的生物信息学及表达分析[J]. 云南农业大学学报（自然科学）, 2022, 37(2): 320-329. DOI: 10.12101/j.issn.1004-390X(n).202103102
引用本文: 张祥, 刘雨婷, 张婧柔, 等. 涮辣与昆明皱皮椒苯丙氨酸解氨酶(PAL)的生物信息学及表达分析[J]. 云南农业大学学报（自然科学）, 2022, 37(2): 320-329. DOI: 10.12101/j.issn.1004-390X(n).202103102
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Xiang ZHANG, Yuting LIU, Jingrou ZHANG, et al. Bioinformatics and Expression Analysis of Phenylalanine Ammonia-lyase (PAL) from ShuanLa (Capsicum chinense) and Kunming Wrinkled Pepper (C. annuum)[J]. JOURNAL OF YUNNAN AGRICULTURAL UNIVERSITY（Natural Science）, 2022, 37(2): 320-329. DOI: 10.12101/j.issn.1004-390X(n).202103102
Citation: Xiang ZHANG, Yuting LIU, Jingrou ZHANG, et al. Bioinformatics and Expression Analysis of Phenylalanine Ammonia-lyase (PAL) from ShuanLa (Capsicum chinense) and Kunming Wrinkled Pepper (C. annuum)[J]. JOURNAL OF YUNNAN AGRICULTURAL UNIVERSITY（Natural Science）, 2022, 37(2): 320-329. DOI: 10.12101/j.issn.1004-390X(n).202103102
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涮辣与昆明皱皮椒苯丙氨酸解氨酶(PAL)的生物信息学及表达分析

Bioinformatics and Expression Analysis of Phenylalanine Ammonia-lyase (PAL) from ShuanLa (Capsicum chinense) and Kunming Wrinkled Pepper (C. annuum)

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