Comparative Transcriptome Analysis of Temperature-Induced Green Discoloration in Garlic

Green discoloration is one of the most important problems that cause low quality of product in the processing of garlic, which can be induced by low-temperature stress. But the mechanism of low temperature-induced green discoloration is poorly understood. In the present study, the control garlic and...

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Detalles Bibliográficos
Autores principales: Li, Ningyang, Qiu, Zhichang, Lu, Xiaoming, Shi, Bingchao, Sun, Xiudong, Tang, Xiaozhen, Qiao, Xuguang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2018
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6304921/
https://www.ncbi.nlm.nih.gov/pubmed/30627531
http://dx.doi.org/10.1155/2018/6725728

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6304921/
https://www.ncbi.nlm.nih.gov/pubmed/30627531
http://dx.doi.org/10.1155/2018/6725728

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