Articles
LITCHI FRUIT MATURATION STUDIES: CHANGES IN ABSCISIC ACID AND 1-AMINOCYCLOPROPANE-1-CARBOXYLIC ACID AND THE EFFECTS OF CYTOKININ AND ETHYLENE ON COLORATION IN CV. FEIZIXIAO
Article number
558_42
Pages
267 – 271
Language
English
Abstract
Publication
Authors
H.C. Wang, X.M. Huang, H.B. Huang
Keywords
litchi, fruit maturation, ABA, ACC, cytokinin, ethylene, pigments, chlorophyllase
Online Articles (73)
