MeJA induces chilling tolerance in loquat fruit by regulating proline and γ-aminobutyric acid contents

Published 2012 View Full Article

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Title
MeJA induces chilling tolerance in loquat fruit by regulating proline and γ-aminobutyric acid contents
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 133, Issue 4, Pages 1466-1470
Publisher
Elsevier BV
Online
2012-02-17
DOI
10.1016/j.foodchem.2012.02.035

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