Unveiling the bases of temperature modulation in ethylene response on avocado: another chilling dilemma for fruit ripening?

dc.contributorInstituto de Investigaciones Agropecuarias
dc.date.accessioned2022-10-11T19:57:56Z
dc.date.accessioned2022-10-19T00:53:21Z
dc.date.available2022-10-11T19:57:56Z
dc.date.available2022-10-19T00:53:21Z
dc.date.created2022-10-11T19:57:56Z
dc.date.issued2017
dc.identifierhttp://hdl.handle.net/10533/255440
dc.identifier1170501
dc.identifierM
dc.identifier11844256
dc.identifier3
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/4486589
dc.languagespa
dc.relationhandle/10533/249978
dc.relationhandle/10533/111541
dc.relationhandle/10533/108045
dc.relationinstname: ANID
dc.relationreponame: Repositorio Digital RI2.0
dc.rightsinfo:eu-repo/semantics/openAccess
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 Chile
dc.rightshttp://creativecommons.org/licenses/by-nc-sa/3.0/cl/
dc.titleUnveiling the bases of temperature modulation in ethylene response on avocado: another chilling dilemma for fruit ripening?
dc.typeProyecto


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