Sodium hydrosulfide application induces chilling tolerance in banana fruits by enhancing antioxidant gene expression through the upregulation of the ethylene response factors MaERF53L/121L DOI

Zengxiang Lin,

Wei Wei,

Danling Cai

et al.

Food Chemistry, Journal Year: 2025, Volume and Issue: 471, P. 142770 - 142770

Published: Jan. 5, 2025

Language: Английский

Sodium hydrosulfide application induces chilling tolerance in banana fruits by enhancing antioxidant gene expression through the upregulation of the ethylene response factors MaERF53L/121L DOI

Zengxiang Lin,

Wei Wei,

Danling Cai

et al.

Food Chemistry, Journal Year: 2025, Volume and Issue: 471, P. 142770 - 142770

Published: Jan. 5, 2025

Language: Английский

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