The onset of grapevine berry ripening is characterized by reactive oxygen species accumulation and 13-lipoxygenase-derived galactolipid peroxides in the chloroplasts

Journal article published in 2017 by S. Pilati, D. Brazzale, G. Guella, A. Milli, C. Ruberti

, F. Biasioli, M. Zottini, C. Moser

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