Effect of putrescine and high temperature on the antioxidant enzymes in wheat ( Triticum aestivum)
Rashpal Kumar
Effect of putrescine and high temperature on the antioxidant enzymes in wheat ( Triticum aestivum) - Biochemistry - Ludhiana PAU 2013 - 29cm.;53p
Effect of putrescine (Put) and high temperature (HT) on the responses of wheat (Triticum aestivum L) seedlings or developing grains was studied in six wheat cultivars (PBW 343, C 273, C 306, PBW 550, PBW 621 and HD 2967) raised in the laboratory (25o or 3
WHEAT,CROPS AND CLIMATE
WHEAT,CROPS AND CLIMATE
T 633.11 R 19 E
Effect of putrescine and high temperature on the antioxidant enzymes in wheat ( Triticum aestivum) - Biochemistry - Ludhiana PAU 2013 - 29cm.;53p
Effect of putrescine (Put) and high temperature (HT) on the responses of wheat (Triticum aestivum L) seedlings or developing grains was studied in six wheat cultivars (PBW 343, C 273, C 306, PBW 550, PBW 621 and HD 2967) raised in the laboratory (25o or 3
WHEAT,CROPS AND CLIMATE
WHEAT,CROPS AND CLIMATE
T 633.11 R 19 E