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	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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