Salicylic acid pretreatment alleviates chilling injury and affects the antioxidant system and heat shock proteins of peaches during cold storage

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	Salicylic acid pretreatment alleviates chilling injury and affects the antioxidant system and heat shock proteins of peaches during cold storage
	Lijun Wang; shuangjian Chen; Weifu Kong; Shaohua Li; Douglas D. Archbold
	2006-09
发表期刊	POSTHARVEST BIOLOGY AND TECHNOLOGY
ISSN	0925-5214
卷号	41 期号:3 页码:244-251
学科门类	果树学
文献类型	期刊论文
条目标识符	http://ir.ibcas.ac.cn/handle/2S10CLM1/15120
专题	植物园
推荐引用方式 GB/T 7714	Lijun Wang,shuangjian Chen,Weifu Kong,et al. Salicylic acid pretreatment alleviates chilling injury and affects the antioxidant system and heat shock proteins of peaches during cold storage[J]. POSTHARVEST BIOLOGY AND TECHNOLOGY,2006,41(3):244-251.
APA	Lijun Wang,shuangjian Chen,Weifu Kong,Shaohua Li,&Douglas D. Archbold.(2006).Salicylic acid pretreatment alleviates chilling injury and affects the antioxidant system and heat shock proteins of peaches during cold storage.POSTHARVEST BIOLOGY AND TECHNOLOGY,41(3),244-251.
MLA	Lijun Wang,et al."Salicylic acid pretreatment alleviates chilling injury and affects the antioxidant system and heat shock proteins of peaches during cold storage".POSTHARVEST BIOLOGY AND TECHNOLOGY 41.3(2006):244-251.