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The biochemical and molecular mechanisms underlying colour retention trait in hot pepper (Capsicum)
The biochemical and molecular mechanisms underlying colour retention trait in hot pepper (Capsicum)
Project
:
Research
Fraser, Paul
(PI)
Department of Biological Sciences
Plant Molecular Sciences
Centre for Systems and Synthetic Biology
Status
Finished
Effective start/end date
1/10/15
→
1/10/19
ID: 25589567
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