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Inhibiting expression of a tomato ripening-associated membrane protein increases organic acids and reduces sugar levels of fruit

By G.-p. Chen, I. D. Wilson, S. H. Kim and D. Grierson
Publisher: Springer
Year: 2001
DOI identifier: 10.1007/s004250000431
OAI identifier: oai:eprints.uwe.ac.uk:5844
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