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

标题
High temperature reduces apple fruit colour via modulation of the anthocyanin regulatory complex
作者
关键词
-
出版物
PLANT CELL AND ENVIRONMENT
Volume 34, Issue 7, Pages 1176-1190
出版商
Wiley
发表日期
2011-03-17
DOI
10.1111/j.1365-3040.2011.02316.x

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