Improved Superoxide Dismutase Activity in Soybean by Low Temperature Polymerase Chain Reaction (PCR)
ZHANG Liyuan1, MA Hongdan1, ZHAO Handan1, XU Dandan1, QU Jing2, GUAN Shuyan1,*, WANG Piwu2,*
FOOD SCIENCE . 2015, (5): 126 -130 .  DOI: 10.7506/spkx1002-6630-201505024