Hemicellulose fine structure is affected differently during ripening of tomato lines with contrasted texture. [electronic resource]

By: Contributor(s): Producer: 20130114Description: 462-70 p. digitalISSN:
  • 1879-0003
Subject(s): Online resources: In: International journal of biological macromolecules vol. 51
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't

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