Wild-type levels of abscisic Acid are not required for heat shock protein accumulation in tomato (Q46976356)

From Wikidata
Jump to navigation Jump to search
scientific article published in October 1991
edit
Language Label Description Also known as
English
Wild-type levels of abscisic Acid are not required for heat shock protein accumulation in tomato
scientific article published in October 1991

    Statements

    Wild-type levels of abscisic Acid are not required for heat shock protein accumulation in tomato (English)

    Identifiers

     
    edit
      edit
        edit
          edit
            edit
              edit
                edit
                  edit
                    edit