Abstract
Extraction of high-quality RNA from blackcurrant fruit has hitherto proved difficult, probably owing to high levels of phenolic and polysaccharide components in the berries. The procedure described here is a modification of one described for grape berries, and yields RNA suitable for in vitro translations, RNA blot analysis, and cDNA library construction.
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Woodhead, M., Taylor, M.A., Davies, H.V. et al. Isolation of RNA from blackcurrant (Ribes nigrum L.) fruit. Mol Biotechnol 7, 1–4 (1997). https://doi.org/10.1007/BF02821541
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DOI: https://doi.org/10.1007/BF02821541