Comparison of different analytical methods to evaluate the heat shock protein (HSP) response in fruits. Application to tomatoes subjected to stress treatments
| Autor: | Polenta, Gustavo A., Guidi, Silvina M., Ambrosi, Vanina, Denoya, Gabriela I. |
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| Zdroj: | In Current Research in Food Science November 2020 3:329-338 |
| Databáze: | ScienceDirect |
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