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Manipulation of Plastidial Protein Quality Control Components as a New Strategy to Improve Carotenoid Contents in Tomato Fruit

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D´Andrea,  L
Organelle Biology and Biotechnology, Department Bock, Max Planck Institute of Molecular Plant Physiology, Max Planck Society;

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D´Andrea, L., & Rodriguez-Concepcion, M. (2019). Manipulation of Plastidial Protein Quality Control Components as a New Strategy to Improve Carotenoid Contents in Tomato Fruit. Frontiers in Plant Science, 10: 1071. doi:10.3389/fpls.2019.01071.


Cite as: http://hdl.handle.net/21.11116/0000-0004-B889-2
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