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1984•Scientia HorticulturaeRequires access

Anthocyanin accumulation in apple skin during ripening: Regulation by ethylene and phenylalanine ammonia-lyase

John D. Faragher, R.L. Brohier

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Key concepts: Anthocyanin, Ripening, Ethylene, Phenylalanine ammonia-lyase, Chemistry, Phenylalanine, Horticulture, Food science

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