Effect of putrescine and high temperature on the antioxidant enzymes in wheat ( Triticum aestivum)

By:

Rashpal Kumar

Material type: Text

TextPublication details: Ludhiana PAU 2013Edition: BiochemistryDescription: 29cm.;53pSubject(s):

DDC classification:

T 633.11 R 19 E

Summary: 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

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Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 633.11 R 19 E (Browse shelf(Opens below))	Not for loan		251361

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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

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