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Article Source: Improvement of Aroma in Transgenic Potato As a Consequence of Impairing Tuber Browning
Llorente B, Rodríguez V, Alonso GD, Torres HN, Flawiá MM, et al. (2010) Improvement of Aroma in Transgenic Potato As a Consequence of Impairing Tuber Browning. PLOS ONE 5(11): e14030. https://doi.org/10.1371/journal.pone.0014030

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