sequence comparison software dnaman (Lynnon corporation)
90
Structured Review
Lynnon corporation
sequence comparison software dnaman
Sequence Comparison Software Dnaman, supplied by Lynnon corporation, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/sequence+comparison+software+dnaman/dnaman+software/10__1016_slash_j__postharvbio__2024__113166-90-0-9
Average 90 stars, based on 1 article reviews
Sequence Comparison Software Dnaman, supplied by Lynnon corporation, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/sequence+comparison+software+dnaman/dnaman+software/10__1016_slash_j__postharvbio__2024__113166-90-0-9
Average 90 stars, based on 1 article reviews
sequence comparison software dnaman - by Bioz Stars,
2026-10
90/100 stars
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Sequencing:Article Title: Glycine betaine enhances chilling tolerance in peach fruit by modulating PpbHLH130-mediated antioxidant metabolism Article Snippet: Peaches are vulnerable to chilling injury (CI) after long-term refrigeration.. Glycine betaine (GB) treatment was found to substantially mitigate CI in peach fruit, but its molecular mechanism is still unclear.. In this study, 288 uniformly sized fruit for three repetitions were immersed in 10 mmol L 1 GB for 10 min and then stored at 5 ± 0.5 C for 49 d. GB-treated peaches retained lower levels of internal browning index, relative conductivity and malondialdehyde content compared to control during cold storage. Comparison:Article Title: Glycine betaine enhances chilling tolerance in peach fruit by modulating PpbHLH130-mediated antioxidant metabolism Article Snippet: Peaches are vulnerable to chilling injury (CI) after long-term refrigeration.. Glycine betaine (GB) treatment was found to substantially mitigate CI in peach fruit, but its molecular mechanism is still unclear.. In this study, 288 uniformly sized fruit for three repetitions were immersed in 10 mmol L 1 GB for 10 min and then stored at 5 ± 0.5 C for 49 d. GB-treated peaches retained lower levels of internal browning index, relative conductivity and malondialdehyde content compared to control during cold storage. |