机译:外源脯氨酸和甘氨酸甜菜碱协同诱导抗氧化防御和乙二醛酶系统与绿豆的耐盐性相关
Laboratory of Plant Stress Responses, Department of Applied Biological Science, Faculty of Agriculture, Kagawa University, Miki-cho, Kitagun, Kagawa, 761-0795, Japan;
Laboratory of Plant Stress Responses, Department of Applied Biological Science, Faculty of Agriculture, Kagawa University, Miki-cho, Kitagun, Kagawa, 761-0795, Japan;
Laboratory of Plant Stress Responses, Department of Applied Biological Science, Faculty of Agriculture, Kagawa University, Miki-cho, Kitagun, Kagawa, 761-0795, Japan;
salt stress; reactive oxygen species; antioxidant defense; methylglyoxal detoxification system; glycinebetaine; proline; mung bean;
机译:绿豆甜菜碱和脯氨酸对绿豆中抗氧化剂和乙二醛酶系统的上调赋予对镉胁迫的耐受性
机译:外源甘氨酸甜菜碱和脯氨酸对绿豆中抗氧化剂和乙二醛酶系统的上调赋予对镉胁迫的耐受性
机译:盐胁迫下外源甘氨酸甜菜碱和脯氨酸在绿豆幼苗抗氧化防御和甲基乙二醛解毒系统中的作用的证据
机译:外源脯氨酸对草莓幼苗耐盐性的影响
机译:绿豆甜菜碱和脯氨酸对绿豆中抗氧化剂和乙二醛酶系统的上调赋予对镉胁迫的耐受性
机译:多胺通过减少钠摄取,改善营养物质稳态,抗氧化防御和甲基乙二醛解毒系统,赋予绿豆(Vigna radiata L.)耐盐性。