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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...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Hindawi
2018
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| Materias: | |
| 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 |