Use of Natural Diversity and Biotechnology to Increase the Quality and Nutritional Content of Tomato and Grape.

Gascuel Q, Diretto G, Monforte AJ, Fortes AM, Granell A

DOI: 10.3389/fpls.2017.00652
Published: 2017
Container: Frontiers in plant science
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3389/fpls.2017.00652,
  title = {Use of Natural Diversity and Biotechnology to Increase the Quality and Nutritional Content of Tomato and Grape.},
  author = {Gascuel Q and Diretto G and Monforte AJ and Fortes AM and Granell A},
  year = {2017},
  journal = {Frontiers in plant science},
  doi = {10.3389/fpls.2017.00652},
  url = {https://doi.org/10.3389/fpls.2017.00652}
}

RIS

TY  - JOUR
TI  - Use of Natural Diversity and Biotechnology to Increase the Quality and Nutritional Content of Tomato and Grape.
AU  - Gascuel Q
AU  - Diretto G
AU  - Monforte AJ
AU  - Fortes AM
AU  - Granell A
PY  - 2017
JO  - Frontiers in plant science
DO  - 10.3389/fpls.2017.00652
UR  - https://doi.org/10.3389/fpls.2017.00652
ER  -

APA

Q, G., G, D., AJ, M., AM, F., & A, G. (2017). Use of Natural Diversity and Biotechnology to Increase the Quality and Nutritional Content of Tomato and Grape.. Frontiers in plant science. https://doi.org/10.3389/fpls.2017.00652

Source records

pubmed · retrieved 2026-09-25T00:55:54.430Z