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High temperature reduces apple fruit colour via modulatio... | ResearchHub
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High temperature reduces apple fruit colour via modulation of the anthocyanin regulatory complex
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Authors
Kui Lin-Wang
11 more
Kui Lin-Wang
•
Diego Micheletti
9 more
•
Andrew Allan
Published
March 17, 2011
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Journal
Plant Cell & Environment
Topics
Biology
Biochemistry
Chemistry
Molecular Biology
Plant Science
Show all topics
DOI
10.1111/j.1365-3040.2011.02316.x
