He, L.; Ren, Z.-Y.; Wang, Y.; Fu, Y.-Q.; Li, Y.; Meng, N.; Pan, Q.-H.
Variation of Growth-to-Ripening Time Interval Induced by Abscisic Acid and Synthetic Auxin affecting Transcriptome and Flavor Compounds in Cabernet Sauvignon Grape Berry. Plants 2020, 9, 630.
https://doi.org/10.3390/plants9050630
AMA Style
He L, Ren Z-Y, Wang Y, Fu Y-Q, Li Y, Meng N, Pan Q-H.
Variation of Growth-to-Ripening Time Interval Induced by Abscisic Acid and Synthetic Auxin affecting Transcriptome and Flavor Compounds in Cabernet Sauvignon Grape Berry. Plants. 2020; 9(5):630.
https://doi.org/10.3390/plants9050630
Chicago/Turabian Style
He, Lei, Zhi-Yuan Ren, Yu Wang, Ya-Qun Fu, Yue Li, Nan Meng, and Qiu-Hong Pan.
2020. "Variation of Growth-to-Ripening Time Interval Induced by Abscisic Acid and Synthetic Auxin affecting Transcriptome and Flavor Compounds in Cabernet Sauvignon Grape Berry" Plants 9, no. 5: 630.
https://doi.org/10.3390/plants9050630
APA Style
He, L., Ren, Z.-Y., Wang, Y., Fu, Y.-Q., Li, Y., Meng, N., & Pan, Q.-H.
(2020). Variation of Growth-to-Ripening Time Interval Induced by Abscisic Acid and Synthetic Auxin affecting Transcriptome and Flavor Compounds in Cabernet Sauvignon Grape Berry. Plants, 9(5), 630.
https://doi.org/10.3390/plants9050630