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High temperature inhibited the accumulation of anthocyanin by promoting ABA catabolism in swe... https://t.co/N8vskPuNmI
High temperature inhibited the accumulation of anthocyanin by promoting ABA catabolism in swe... https://t.co/N8vskPuNmI
RT @FrontPlantSci: New Research: High temperature inhibited the accumulation of anthocyanin by promoting ABA catabolism in sweet cherry fru…
New Research: High temperature inhibited the accumulation of anthocyanin by promoting ABA catabolism in sweet cherry fruits: Color is an essential appearance characteristic of sweet cherry (Prunus avium L.) fruits and mainly… https://t.co/ZVNWxIYSPJ #Plant