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We obtained a white-peel eggplant (L6-5) by EMS mutation in our previous study, whose total anthocyanin content was significantly decreased as compared with that of wild-type (WT). To analyse the anthocyanin biosynthesis mechanism in eggplants, we an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::979fc1c31091e0c231dccc9c436f97e4
