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Interestingly, when glutathione was inhibited, the content of ROS in tomatoes increased further, while the content of non-enzymatic antioxidants and the activity of antioxidant enzymes decreased significantly, revealing that glutathione enhanced antioxidant capacity to alleviate the CHT-induced oxidative stress in tomatoes, and then degraded the CHT residue in tomato
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Skin Appendage Disorders, 6 (6), 329-337
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