Biblioteca Digital

92 resultados para carbonic acid

Responses of chlorophyll fluorescence and xanthophyll cycle in leaves of Schima superba Gardn. & Champ. and Pinus massoniana Lamb. to simulated acid rain at Dinghushan Biosphere Reserve, China

Relevância:

20.00% 20.00%

Publicador:

Exogenous salicylic acid inhibits browning of fresh-cut Chinese water chestnut

Relevância:

20.00% 20.00%

Publicador:

Acidity and conductivity of Pinus massoniana bark as indicators to atmospheric acid deposition in Guangdong, China

Relevância:

20.00% 20.00%

Publicador:

HISTONE DEACETYLASE19 is involved in jasmonic acid and ethylene signaling of pathogen response in Arabidopsis

Relevância:

20.00% 20.00%

Publicador:

Phenolic acids and abscisic acid in Australian Eucalyptus honeys and their potential for floral authentication

Relevância:

20.00% 20.00%

Publicador:

Use of citric acid for shelf life and quality maintenance of fresh-cut Chinese water chestnut

Relevância:

20.00% 20.00%

Publicador:

Effect of citric acid on shelf-life and quality of fresh-cut chinese water chestnut (Eleocharis dulcis)

Relevância:

20.00% 20.00%

Publicador:

Browning control, shelf life extension and quality maintenance of frozen litchi fruit by hydrochloric acid

Relevância:

20.00% 20.00%

Publicador:

Effects of 1-methylcyclopropene and gibberellic acid on ripening of Chinese jujube (Zizyphus jujuba M) in relation to quality

Relevância:

20.00% 20.00%

Publicador:

Acid buffering capacity of forest litter from some important plantation and natural forests in south China

Relevância:

20.00% 20.00%

Publicador:

Salicylic acid changes activities of H2O2-metabolizing enzymes and increases the chilling tolerance of banana seedlings

Relevância:

20.00% 20.00%

Publicador:

Participation of H2O2 in enhancement of cold chilling by salicylic acid in banana seedlings

Relevância:

20.00% 20.00%

Publicador:

Effect of abscisic acid on banana fruit ripening in relation to the role of ethylene

Relevância:

20.00% 20.00%

Publicador:

Inhibition of polyphenol oxidase and the browning control of litchi fruit by glutathione and citric acid

Relevância:

20.00% 20.00%

Publicador:

Control of browning of litchi fruit by sodium bisulfite and hydrochloric acid

Relevância:

20.00% 20.00%

Publicador:

«
1
2
3
4
5
6
7
»