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The effect of low ascorbic acid content on tomato fruit ripening

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https://hal.inrae.fr/hal-02917050
Contributor : Muriel Gauthier <>
Submitted on : Tuesday, August 18, 2020 - 2:53:17 PM
Last modification on : Monday, May 10, 2021 - 2:57:35 PM

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Charlotte Steelheart, Matías Leonel Alegre, Pierre Baldet, Christophe Rothan, Cécile Bres, et al.. The effect of low ascorbic acid content on tomato fruit ripening. Planta, Springer Verlag, 2020, 252 (3), pp.36. ⟨10.1007/s00425-020-03440-z⟩. ⟨hal-02917050⟩

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