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pro vyhledávání: '"Huan eWu"'
Autor:
Zhanwu eDai, Huan eWu, Valentina eBaldazzi, Cornelis evan Leeuwen, Nadia eBertin, Hélène eGautier, Benhong eWu, Eric eDuchêne, Eric eGomès, Serge eDelrot, Françoise eLescourret, Michel eGénard
Publikováno v:
Frontiers in Plant Science, Vol 7 (2016)
The soluble sugar concentration of fleshy fruit is a key determinant of fleshy fruit quality. It affects directly the sweetness of fresh fruits and indirectly the properties of processed products (e.g. alcohol content in wine). Despite considerable d
Externí odkaz:
https://doaj.org/article/95b1d2f01df446c986e2a6d56dfc19f7
