Improvement of aroma in transgenic potato as a consequence of impairing tuber browning.
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Improvement of aroma in transgenic potato as a consequence of impairing tuber browning.
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2010 nî lūn-bûn
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2010 թուականի Նոյեմբերին հրատարակուած գիտական յօդուած
@hyw
2010 թվականի նոյեմբերին հրատարակված գիտական հոդված
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2010年の論文
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2010年論文
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2010年論文
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2010年論文
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2010年論文
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2010年論文
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2010年论文
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name
Improvement of aroma in transgenic potato as a consequence of impairing tuber browning.
@ast
Improvement of aroma in transgenic potato as a consequence of impairing tuber browning.
@en
type
label
Improvement of aroma in transgenic potato as a consequence of impairing tuber browning.
@ast
Improvement of aroma in transgenic potato as a consequence of impairing tuber browning.
@en
prefLabel
Improvement of aroma in transgenic potato as a consequence of impairing tuber browning.
@ast
Improvement of aroma in transgenic potato as a consequence of impairing tuber browning.
@en
P2093
P2860
P1433
P1476
Improvement of aroma in transgenic potato as a consequence of impairing tuber browning.
@en
P2093
Fernando F Bravo-Almonacid
Héctor N Torres
Mirtha M Flawiá
Vanina Rodríguez
P2860
P304
P356
10.1371/JOURNAL.PONE.0014030
P407
P577
2010-11-17T00:00:00Z