American Journal of Potato Research - Salicylic Acid Enhances Heat Tolerance and Potato Virus X (PVX) Elimination during Thermotherapy of Potato Microplants
American Journal of Potato Research - Salicylic Acid Enhances Heat Tolerance and Potato Virus X (PVX) Elimination during Thermotherapy of Potato Microplants
May 1, 2004 -- ABSTRACT A modification of the standard thermotherapy used to eliminate virus from potato virus X (PVX)-infected Solanum tuberosum microplants of the Mexican National Potato Program is described here
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Does cooking food eliminate salicylates?
Cooking food does not entirely eliminate salicylate content, although cook food is much safer to eat than raw food. Salicylate sensitive individuals are still advised not to eat foods with high salicylate content, whether raw or cooked food.
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