Bonada, M., Sadras, V. O., Moran, M., & Fuentes, S. (2018). Elevated temperature and water stress accelerate mesocarp cell death and shrivelling, and decouple sensory traits in Shiraz berries.
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Chicago Style (17th ed.) Citation
Bonada, Marcos, Victor Oscar Sadras, Martin Moran, and Sigfredo Fuentes. Elevated Temperature and Water Stress Accelerate Mesocarp Cell Death and Shrivelling, and Decouple Sensory Traits in Shiraz Berries. 2018.
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MLA (9th ed.) Citation
Bonada, Marcos, et al. Elevated Temperature and Water Stress Accelerate Mesocarp Cell Death and Shrivelling, and Decouple Sensory Traits in Shiraz Berries. 2018.
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Warning: These citations may not always be 100% accurate.