Sodium chloride causes variation in organic acids and proteins in tomato root

African Journal of Biotechnology

Volumn 9, Issue 48, 2010, Pages 8161-8167

  Chen, Jen Hshuan ^a   Lin, Yong Hong ^b  

^a NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

^b FISHERIES RESEARCH INSTITUTE   (Taiwan)

Author keywords

Organic acids; Physiology; Proteins; Salt tolerance; Tomato

Indexed keywords

CARBOXYLIC ACID; CITRIC ACID; CYTOCHROME P450; FUMARIC ACID; LEUCINE RICH REPEAT PROTEIN; MALIC ACID; OXALIC ACID; P69C PROTEIN; PEPTIDES AND PROTEINS; PHOTOTROPIN 1; PR1 LIKE PROTEIN; PROTON TRANSPORTING ADENOSINE TRIPHOSPHATE SYNTHASE BETA SUBUNIT; RETROPOSON GAG PROTEIN; SODIUM CHLORIDE; SUCCINIC ACID; TUMOR NECROSIS FACTOR RECEPTOR ASSOCIATED FACTOR; UNCLASSIFIED DRUG; VEGETABLE PROTEIN;

ARTICLE; CHEMICAL COMPOSITION; CONTROLLED STUDY; HYDROPONICS; NONHUMAN; PHYTOCHEMISTRY; PLANT ROOT; PROTEIN ANALYSIS; PROTEIN VARIANT; SALT TOLERANCE; SURVIVAL; TOMATO; UPREGULATION;

LYCOPERSICON ESCULENTUM;

EID: 78649833978     PISSN: 16845315     EISSN: None     Source Type: Journal    
DOI: 10.5897/ajb09.1994     Document Type: Article

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