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Glutamic Acid and 5-Aminolevulinic Acid May Function as Precursors of System II Ethylene in Ripening Tomato Fruit
Glutamic Acid and 5-Aminolevulinic Acid May Function as Precursors of System II Ethylene in Ripening Tomato Fruit
1996
H. P. V. Rupasinghe
Richard J. Gladon
Keywords:
Botany
Ethylene
Glutamic acid
Biochemistry
Ripening
Biology
Correction
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