REDUCING CHILLING INJURY AND ENHANCING TRANSCRIPT LEVELS OF HEAT SHOCK PROTEINS, PR-PROTEINS AND ALTERNATIVE OXIDASE BY METHYL JASMONATE AND METHYL SALICYLATE IN TOMATOES AND PEPPERS

WANG, C.Y., FUNG, R., & DING, C.. (2003). REDUCING CHILLING INJURY AND ENHANCING TRANSCRIPT LEVELS OF HEAT SHOCK PROTEINS, PR-PROTEINS AND ALTERNATIVE OXIDASE BY METHYL JASMONATE AND METHYL SALICYLATE IN TOMATOES AND PEPPERS. MEETING ABSTRACT, 38(-), 0-0. SID. https://sid.ir/paper/600501/en

WANG C.Y., FUNG R., DING C.. REDUCING CHILLING INJURY AND ENHANCING TRANSCRIPT LEVELS OF HEAT SHOCK PROTEINS, PR-PROTEINS AND ALTERNATIVE OXIDASE BY METHYL JASMONATE AND METHYL SALICYLATE IN TOMATOES AND PEPPERS. MEETING ABSTRACT[Internet]. 2003;38(-):0-0. Available from: https://sid.ir/paper/600501/en

C.Y. WANG, R. FUNG, and C. DING, “REDUCING CHILLING INJURY AND ENHANCING TRANSCRIPT LEVELS OF HEAT SHOCK PROTEINS, PR-PROTEINS AND ALTERNATIVE OXIDASE BY METHYL JASMONATE AND METHYL SALICYLATE IN TOMATOES AND PEPPERS,” MEETING ABSTRACT, vol. 38, no. -, pp. 0–0, 2003, [Online]. Available: https://sid.ir/paper/600501/en