High temperature reduces apple fruit colour via modulation of the anthocyanin regulatory complex

Title
High temperature reduces apple fruit colour via modulation of the anthocyanin regulatory complex
Authors
Keywords
-
Journal
PLANT CELL AND ENVIRONMENT
Volume 34, Issue 7, Pages 1176-1190
Publisher
Wiley
Online
2011-03-17
DOI
10.1111/j.1365-3040.2011.02316.x

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