Zhang, B., Tieman, D. M., Jiao, C., Xu, Y., Chen, K., Fei, Z., . . . Klee, H. J. (2016). Chilling-induced tomato flavor loss is associated with altered volatile synthesis and transient changes in DNA methylation. Proc Natl Acad Sci U S A.
Chicago-stil citatZhang, Bo, Denise M. Tieman, Chen Jiao, Yimin Xu, Kunsong Chen, Zhangjun Fei, James J. Giovannoni, och Harry J. Klee. "Chilling-induced Tomato Flavor Loss Is Associated With Altered Volatile Synthesis and Transient Changes in DNA Methylation." Proc Natl Acad Sci U S A 2016.
MLA-referensZhang, Bo, et al. "Chilling-induced Tomato Flavor Loss Is Associated With Altered Volatile Synthesis and Transient Changes in DNA Methylation." Proc Natl Acad Sci U S A 2016.
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