Freezing tolerance in hydrated lettuce (Lactuca sativa) seeds is dependent on cooling rate but not imbibition temperature

• Autorzy: Jaganathan G.K. , Han Y. , Wu G. , Liu B.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Acta Physiologiae Plantarum
• Rocznik: 2016
• Tom: 38
• Numer: 02
• Opis fizyczny: Article 35 [7p.], fig.,ref.

Twórcy

autor

Jaganathan G.K.

• Institute of Cryobiology and Food Freezing, University of Shanghai for Science and Technology, Shanghai 200093, China

autor

Han Y.

• Institute of Biothermal Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China

autor

Wu G.

• Institute of Cryobiology and Food Freezing, University of Shanghai for Science and Technology, Shanghai 200093, China

autor

Liu B.

• Institute of Cryobiology and Food Freezing, University of Shanghai for Science and Technology, Shanghai 200093, China

Identyfikatory

DOI

0.1007/s11738-016-2060-7