Moriyama, A., Nojiri, M., Watanabe, G., Enoki, S., & Suzuki, S. (2020). Exogenous allantoin improves anthocyanin accumulation in grape berry skin at early stage of ripening. Journal of plant physiology, 253, 153253. https://doi.org/10.1016/j.jplph.2020.153253
Chicago ZitierstilMoriyama, Ayane, Masutoshi Nojiri, Go Watanabe, Shinichi Enoki, und Shunji Suzuki. "Exogenous Allantoin Improves Anthocyanin Accumulation in Grape Berry Skin at Early Stage of Ripening." Journal of Plant Physiology 253 (2020): 153253. https://dx.doi.org/10.1016/j.jplph.2020.153253.
MLA ZitierstilMoriyama, Ayane, et al. "Exogenous Allantoin Improves Anthocyanin Accumulation in Grape Berry Skin at Early Stage of Ripening." Journal of Plant Physiology, vol. 253, 2020, p. 153253.