Iodosalicylates and iodobenzoates supplied to tomato plants affect the antioxidative and sugar metabolism differently than potassium iodide

Publié en ligne: 26 déc. 2019

Pages: 385 - 400

Reçu: 13 mai 2019

Accepté: 10 sept. 2019

DOI: https://doi.org/10.2478/fhort-2019-0031

Mots clés

antioxidant enzymes, index of tolerance, iodine biofortification, non-enzymatic antioxidants, organoiodine compounds

© 2019 Mariya Halka et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.