Carotenoid accumulation during tomato fruit ripening is modulated by the auxin-ethylene balance | |
Su, Liyan[1,7]; Diretto, Gianfranco[3]; Purgatto, Eduardo[4]; Danoun, Saida[5]; Zouine, Mohamed[1,2]; Li, Zhengguo[6]; Roustan, Jean-Paul[1,2]; Bouzayen, Mondher[1,2]; Giuliano, Giovanni[3]; Chervin, Christian[1,2] | |
2015 | |
卷号 | 15 |
URL标识 | 查看原文 |
内容类型 | 期刊论文 |
URI标识 | http://www.corc.org.cn/handle/1471x/3179974 |
专题 | 重庆大学 |
推荐引用方式 GB/T 7714 | Su, Liyan[1,7],Diretto, Gianfranco[3],Purgatto, Eduardo[4],et al. Carotenoid accumulation during tomato fruit ripening is modulated by the auxin-ethylene balance[J],2015,15. |
APA | Su, Liyan[1,7].,Diretto, Gianfranco[3].,Purgatto, Eduardo[4].,Danoun, Saida[5].,Zouine, Mohamed[1,2].,...&Chervin, Christian[1,2].(2015).Carotenoid accumulation during tomato fruit ripening is modulated by the auxin-ethylene balance.,15. |
MLA | Su, Liyan[1,7],et al."Carotenoid accumulation during tomato fruit ripening is modulated by the auxin-ethylene balance".15(2015). |
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