Potato cold hardiness development and abscisic acid. I. Conjugated abscisic acid is not the source of the increase in free abscisic acid during potato (Solanum commersonii) cold acclimation

✍ Scribed by Stephen B. Ryu; Paul H. Li

• Book ID: 110900743
• Publisher: John Wiley and Sons
• Year: 1994
• Tongue: English
• Weight: 498 KB
• Volume: 90
• Category: Article
• ISSN: 0031-9317
• DOI: 10.1111/j.1399-3054.1994.tb02186.x