Peach fruit acquired tolerance to low temperature stress by accumulation of linolenic acid and N-acylphosphatidylethanolamine in plasma membrane
文献类型：期刊论文
| 作者 | Changfeng Zhang; Shiping Tian
|
| 刊名 | FOOD CHEMISTRY
 |
| 出版日期 | 2010-06 |
| 卷号 | 120期号:3页码:864–872 |
| ISSN号 | 0308-8146 |
| 源URL | [http://ir.ibcas.ac.cn/handle/2S10CLM1/13430]  |
| 专题 | 中科院植物分子生理学重点实验室 |
| 推荐引用方式 GB/T 7714 | Changfeng Zhang,Shiping Tian. Peach fruit acquired tolerance to low temperature stress by accumulation of linolenic acid and N-acylphosphatidylethanolamine in plasma membrane[J]. FOOD CHEMISTRY,2010,120(3):864–872. |
| APA | Changfeng Zhang,&Shiping Tian.(2010).Peach fruit acquired tolerance to low temperature stress by accumulation of linolenic acid and N-acylphosphatidylethanolamine in plasma membrane.FOOD CHEMISTRY,120(3),864–872. |
| MLA | Changfeng Zhang,et al."Peach fruit acquired tolerance to low temperature stress by accumulation of linolenic acid and N-acylphosphatidylethanolamine in plasma membrane".FOOD CHEMISTRY 120.3(2010):864–872. |
入库方式： OAI收割
来源：植物研究所
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