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Tomatoes Turn Pale in the Heat: High Temperature Reduces Red and Green Pigmentation via Phytochromes. (2020)

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1104/pp.20.00662

PubMed Identifier: 32611819

Publication URI: http://europepmc.org/abstract/MED/32611819

Type: Journal Article/Review

Volume: 183

Parent Publication: Plant physiology

Issue: 3

ISSN: 0032-0889