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Lipophilic components of the brown seaweed, Ascophyllum nodosum, enhance freezing tolerance in Arabidopsis thaliana
Authors:Prasanth?Rayirath,Bernhard?Benkel,D.?Mark Hodges,Paula?Allan-Wojtas,Shawna?MacKinnon,Alan?T.?Critchley,Balakrishnan?Prithiviraj  author-information"  >  author-information__contact u-icon-before"  >  mailto:bprithiviraj@nsac.ca"   title="  bprithiviraj@nsac.ca"   itemprop="  email"   data-track="  click"   data-track-action="  Email author"   data-track-label="  "  >Email author
Affiliation:(1) Department of Plant and Animal Sciences, Nova Scotia Agricultural College, 58 River Road, P.O. Box 550, Truro, NS, B2N 5E3, Canada;(2) Atlantic Food and Horticulture Research Centre, Agriculture and Agri-Food Canada, Kentville, NS, B4N 1J5, Canada;(3) Institute for Marine Biosciences, National Research Council of Canada, Halifax, NS, B3H 3Z1, Canada;(4) Acadian Seaplants Limited, 30 Brown Ave., Dartmouth, NS, B3B 1X8, Canada
Abstract:
Keywords:Arabidopsis thaliana    Ascophyllum nodosum   Freezing tolerance  Lipophilic compounds  Seaweed extract  Sustainable agriculture
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