Influence of antioxidants on the heat shock response of mung bean seedlings
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
- T 635.659 K11I
Item type | Current library | Call number | Status | Date due | Barcode | |
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Mohinder Singh Randhawa Library | T 635.659 K11I (Browse shelf(Opens below)) | Not for loan | 186449 | ||
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Mohinder Singh Randhawa Library | T 635.659 K11I (Browse shelf(Opens below)) | Not for loan | 186450 |
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An exposure of 24 hold mung bean seedlings at 500C for 3 h drastically reduced the growth and caused death of the seedlings but treatment with different antioxidants had a protective effect in the thermo tolerance and ascorbic acid gave best response. Ant
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