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Dec 14, 2020, 10:47 am64 pts
ScienceDaily
Bright red, tasty and healthy, that's how we know and love bell peppers. In a first, a team has deciphered in detail at the protein level what makes them turn red as they ripen. At the heart of the project are the so-called plastids, typical plant cell organelles in which chlorophyll is broken down and…
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