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The Scientific World Journal
Volume 2012, Article ID 216521, 10 pages
http://dx.doi.org/10.1100/2012/216521
Research Article

Different Accumulation of Free Amino Acids during Short- and Long-Term Osmotic Stress in Wheat

1Department of Applied Biotechnology and Food Science, Budapest University of Technology and Economics, P.O. Box 91, 1521 Budapest, Hungary
2Agricultural Institute, Centre for Agricultural Research, Hungarian Academy of Sciences, P.O. Box 19, 2462 Martonvásár, Hungary
3Research Institute of Chemical and Process Engineering, Faculty of Information Technology, University of Pannonia, P.O. Box 158, 8200 Veszprém, Hungary

Received 29 March 2012; Accepted 15 May 2012

Academic Editors: C. Gehring, P. S. Testillano, and H. Verhoeven

Copyright © 2012 Zita Kovács et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Zita Kovács, Livia Simon-Sarkadi, Ildikó Vashegyi, and Gábor Kocsy, “Different Accumulation of Free Amino Acids during Short- and Long-Term Osmotic Stress in Wheat,” The Scientific World Journal, vol. 2012, Article ID 216521, 10 pages, 2012. https://doi.org/10.1100/2012/216521.