硫代腺苷甲硫氨酸促进番茄百菌清降解的生理机制
顾超珩,闫燕燕,魏夕雅,史庆华,巩彪(
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Physiological Mechanism of S-adenosylmethionine on Alleviating Chlorothalonil Residue in Tomato
GU ChaoHeng,YAN YanYan,WEI XiYa,SHI QingHua,GONG Biao()
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图1. 不同浓度SAM对番茄果实CHT含量的影响
不同字母表示处理间差异显著（P<0.05）。下同
Fig. 1. Effects of different concentrations of SAM on CHT contents of tomato fruits
Different letters meant significant difference among treatments at 0.05 level. The same as below
