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The role of H2S in low temperature-induced cucurbitacin C increases in cucumber.
Liu, Zhiqiang; Li, Yawen; Cao, Chunyu; Liang, Shan; Ma, Yongshuo; Liu, Xin; Pei, Yanxi.
Afiliação
  • Liu Z; School of Life Science, Shanxi University, Taiyuan, 030006, China.
  • Li Y; School of Life Science, Shanxi University, Taiyuan, 030006, China.
  • Cao C; School of Life Science, Shanxi University, Taiyuan, 030006, China.
  • Liang S; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100000, China.
  • Ma Y; Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, 100000, China.
  • Liu X; Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, 518124, China.
  • Pei Y; School of Life Sciences, Qingdao Agricultural University, Qingdao, 266109, China.
Plant Mol Biol ; 99(6): 535-544, 2019 Apr.
Article em En | MEDLINE | ID: mdl-30707394
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Triterpenos / Temperatura Baixa / Cucumis sativus / Sulfeto de Hidrogênio Idioma: En Ano de publicação: 2019 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Triterpenos / Temperatura Baixa / Cucumis sativus / Sulfeto de Hidrogênio Idioma: En Ano de publicação: 2019 Tipo de documento: Article