Induction of small heat-shock proteins in mesocarp of cherimoya fruit (Annona Cherimola Mill.) produces chilling tolerance

  1. Sevillano, L.
  2. Sola, M.
  3. Vargas, A.
Journal:
Journal of Food Biochemistry

ISSN: 0145-8884,  1745-4514

Year of publication: 2010

Volume: 34

Issue: 3

Pages: 625-638

Type: Report

DOI: 10.1111/J.1745-4514.2009.00304.X GOOGLE SCHOLAR
Data source: Scopus