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	Arginase induction by heat treatment contributes to amelioration of chilling injury and activation of antioxidant enzymes in tomato fruit
	Zhang, Xinhua; Shen, Lin; Li, Fujun; Meng, Demei; Sheng, Jiping
刊名	POSTHARVEST BIOLOGY AND TECHNOLOGY
	2013
卷号	79页码:1-8
关键词	Arginase Chilling injury Hot air Tomato fruit Proline Antioxidant enzyme
DOI	10.1016/j.postharvbio.2012.12.019
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5137017
专题	山东大学
作者单位	1.Shandong Univ Technol, Sch Agr & Food Engn, Zibo 255049, Shandong, Peoples R China. 2.Renmin Univ China, S
推荐引用方式 GB/T 7714	Zhang, Xinhua,Shen, Lin,Li, Fujun,et al. Arginase induction by heat treatment contributes to amelioration of chilling injury and activation of antioxidant enzymes in tomato fruit[J]. POSTHARVEST BIOLOGY AND TECHNOLOGY,2013,79:1-8.
APA	Zhang, Xinhua,Shen, Lin,Li, Fujun,Meng, Demei,&Sheng, Jiping.(2013).Arginase induction by heat treatment contributes to amelioration of chilling injury and activation of antioxidant enzymes in tomato fruit.POSTHARVEST BIOLOGY AND TECHNOLOGY,79,1-8.
MLA	Zhang, Xinhua,et al."Arginase induction by heat treatment contributes to amelioration of chilling injury and activation of antioxidant enzymes in tomato fruit".POSTHARVEST BIOLOGY AND TECHNOLOGY 79(2013):1-8.

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