Comparison of different analytical methods to evaluate the heat shock protein (HSP) response in fruits. Application to tomatoes subjected to stress treatments

Autor: Vanina Ambrosi, Gustavo Alberto Polenta, Gabriela Inés Denoya, Silvina Mabel Guidi

Publikováno v: Current Research in Food Science (Available online 10 October 2020)
INTA Digital (INTA)
Instituto Nacional de Tecnología Agropecuaria
instacron:INTA
Current Research in Food Science
Current Research in Food Science, Vol 3, Iss, Pp 329-338 (2020)

Heat shock proteins (HSP) are synthesized in living tissues exposed to transient increase in temperature and play a central role in the protective response against heat and other stresses. In fruits, this response to heat treatment provides resistanc

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::97c83103a6dbe2bda4ca988fc3ec8de2
https://www.sciencedirect.com/science/article/pii/S2665927120300332