Quan, J.; Zheng, W.; Tan, J.; Li, Z.; Wu, M.; Hong, S.-B.; Zhao, Y.; Zhu, Z.; Zang, Y.
Glutamic Acid and Poly-γ-glutamic Acid Enhanced the Heat Resistance of Chinese Cabbage (Brassica rapa L. ssp. pekinensis) by Improving Carotenoid Biosynthesis, Photosynthesis, and ROS Signaling. Int. J. Mol. Sci. 2022, 23, 11671.
https://doi.org/10.3390/ijms231911671
AMA Style
Quan J, Zheng W, Tan J, Li Z, Wu M, Hong S-B, Zhao Y, Zhu Z, Zang Y.
Glutamic Acid and Poly-γ-glutamic Acid Enhanced the Heat Resistance of Chinese Cabbage (Brassica rapa L. ssp. pekinensis) by Improving Carotenoid Biosynthesis, Photosynthesis, and ROS Signaling. International Journal of Molecular Sciences. 2022; 23(19):11671.
https://doi.org/10.3390/ijms231911671
Chicago/Turabian Style
Quan, Jin, Weiwei Zheng, Jingru Tan, Zewei Li, Meifang Wu, Seung-Beom Hong, Yanting Zhao, Zhujun Zhu, and Yunxiang Zang.
2022. "Glutamic Acid and Poly-γ-glutamic Acid Enhanced the Heat Resistance of Chinese Cabbage (Brassica rapa L. ssp. pekinensis) by Improving Carotenoid Biosynthesis, Photosynthesis, and ROS Signaling" International Journal of Molecular Sciences 23, no. 19: 11671.
https://doi.org/10.3390/ijms231911671
APA Style
Quan, J., Zheng, W., Tan, J., Li, Z., Wu, M., Hong, S.-B., Zhao, Y., Zhu, Z., & Zang, Y.
(2022). Glutamic Acid and Poly-γ-glutamic Acid Enhanced the Heat Resistance of Chinese Cabbage (Brassica rapa L. ssp. pekinensis) by Improving Carotenoid Biosynthesis, Photosynthesis, and ROS Signaling. International Journal of Molecular Sciences, 23(19), 11671.
https://doi.org/10.3390/ijms231911671