Please use this identifier to cite or link to this item: https://hdl.handle.net/2440/81229
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dc.contributor.authorBonada, M.en
dc.contributor.authorSadras, V.en
dc.contributor.authorMorgan, M.en
dc.contributor.authorFuentes, S.en
dc.date.issued2013en
dc.identifier.citationIrrigation Science, 2013; 31(6):1317-1331en
dc.identifier.issn0342-7188en
dc.identifier.issn1432-1319en
dc.identifier.urihttp://hdl.handle.net/2440/81229-
dc.description.statementofresponsibilityMarcos Bonada, Víctor Sadras, Martin Moran, Sigfredo Fuentesen
dc.language.isoenen
dc.publisherSpringer-Verlagen
dc.titleElevated temperature and water stress accelerate mesocarp cell death and shrivelling, and decouple sensory traits in Shiraz berriesen
dc.typeJournal articleen
dc.identifier.doi10.1007/s00271-013-0407-zen
pubs.publication-statusPublisheden
dc.identifier.orcidSadras, V. [0000-0002-5874-6775]en
Appears in Collections:Agriculture, Food and Wine publications

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