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The Physiological and Molecular Mechanism of Abscisic Acid in Regulation of Fleshy Fruit Ripening
The ripening of fleshy fruits is coupled with the degradation of both chlorophyll and cell walls, as well as changes in the metabolism of phenylpropanoids, flavonoids, starch/sucrose, and carotenoids. These processes are controlled by phytohormones and other factors, including abscisic acid (ABA), e...
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| Опубликовано в: : | Front Plant Sci |
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| Главные авторы: | , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Frontiers Media S.A.
2021
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7829184/ https://ncbi.nlm.nih.gov/pubmed/33505417 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fpls.2020.619953 |
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