Red to Brown: An Elevated Anthocyanic Response in Apple Drives Ethylene to Advance Maturity and Fruit Flesh Browning
Richard V. Espley(Plant & Food Research), Andrew C. Allan(Plant & Food Research), Tony K. McGhie(Plant & Food Research), M. Punter(Plant & Food Research), Davin Leif(Plant & Food Research), Blue Plunkett(Plant & Food Research), Richard K. Volz(Plant & Food Research), Rebecca Henry-Kirk(Plant & Food Research), Jason W. Johnston(Plant & Food Research), Simona Nardozza(Plant & Food Research), Helen Boldingh(Plant & Food Research), Samuel O’Donnell(University of Wisconsin–Madison), Miriam Hall(Plant & Food Research)
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