Salt Concentration Effects is a scientific construct that denotes the influence of varying levels of sodium chloride on microbial activity, enzymatic reactions, and physicochemical properties during cheese salting and vegetable fermentation processes.
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Whole-Plant Responses to Salinity
Rana Munns, Annie Termaat · Australian Journal of Plant Physiology · 1986 · 1.3K citations · Full text
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Centre National de la Recherche Scientifique
Paris, France
54 h-index
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University of California, Berkeley
Berkeley, United States
40 h-index
223 publications
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University of Wisconsin–Madison
Madison, United States
35 h-index
157 publications
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Lawrence Berkeley National Laboratory
Berkeley, United States
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159 publications
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Chinese Academy of Sciences
Beijing, China
32 h-index
202 publications
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Kyoto University
Kyoto, Japan
29 h-index
168 publications
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University of Massachusetts Amherst
Amherst Center, United States
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85 publications
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Northwestern University
Evanston, United States
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115 publications
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197 publications · 10.6K citations
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172 publications · 11.3K citations
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- Journal of Biological Chemistry
JBC · 106 publications · 6.8K citations
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