SULFHYDRYLS - A NEW FACTOR IN FROST RESISTANCE .3. RELATION OF SH INCREASE DURING HARDENING TO PROTEIN, GLUTATHIONE, AND GLUTATHIONE OXIDIZING ACTIVITY

被引：17

作者：

LEVITT, J

JOHANSSON, NO

SULLIVAN, CY

机构：

来源：

PLANT PHYSIOLOGY | 1962年 / 37卷 / 03期

关键词：

D O I：

10.1104/pp.37.3.266

中图分类号：

Q94 [植物学];

学科分类号：

071001 ;

摘要：

引用

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页码：266 / +

页数：1

相关论文

共 3 条

[1]

CROOK EM, 1959, BIOCHEM SOC S, V17

[2] SULFHYDRYLS - NEW FACTOR IN FROST RESISTANCE .1. CHANGES IN SH CONTENT DURING FROST HARDENING [J].

LEVITT, J ;

SULLIVAN, CY ;

PETTIT, RM ;

JOHANSSON, NO .

PLANT PHYSIOLOGY, 1961, 36 (05) :611-+

[3] SULFHYDRYLS - NEW FACTOR IN FROST RESISTANCE .2. RELATION BETWEEN SULFHYDRYLS + RELATIVE RESISTANCE OF FIFTEEN WHEAT VARIETIES [J].

SCHMUTZ, W ;

LEVITT, J ;

SULLIVAN, CY .

PLANT PHYSIOLOGY, 1961, 36 (05) :617-+