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Modulation of the Fragrance of Kam Sweet Rice by Jasmonic Acid and Abscisic Acid Might Involve the MYC2 and ABI5 Transcription Factors
Kong, Zheng, Zhao, DegangLanguage:
english
Journal:
Journal of Food Biochemistry
DOI:
10.1111/jfbc.12243
Date:
February, 2016
File:
PDF, 328 KB
english, 2016