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SlMAPK1/2/3 and Antioxidant Enzymes Are Associated with H2O2-Induced Chilling Tolerance in Tomato Plants

Liu Wang1, Ruirui Zhao1, Yanyan Zheng1

  • 1College of Food Science and Nutritional Engineering, China Agricultural University , Beijing 100083, China.

Journal of Agricultural and Food Chemistry
|July 11, 2017
PubMed

Keywords:
SlCBF1SlMAPK1/2/3antioxidant enzymeschilling tolerancehydrogen peroxidetomato plants

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