Hydroxypropyl cellulose reduces chilling injury in green bell pepper (Capsisum annuum L.) by regulating the activity and gene expression of enzymes involved in antioxidant and membrane lipid metabolism
Titel:
Hydroxypropyl cellulose reduces chilling injury in green bell pepper (Capsisum annuum L.) by regulating the activity and gene expression of enzymes involved in antioxidant and membrane lipid metabolism