Enhanced formation of aromatic amino acids increases fragrance without affecting flower longevity or pigmentation inPetunia × hybrida
出版年份 2014 全文链接
标题
Enhanced formation of aromatic amino acids increases fragrance without affecting flower longevity or pigmentation inPetunia × hybrida
作者
关键词
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出版物
PLANT BIOTECHNOLOGY JOURNAL
Volume 13, Issue 1, Pages 125-136
出版商
Wiley
发表日期
2014-10-04
DOI
10.1111/pbi.12253
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