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    Endogenous levels of abscisic acid in various organs of <em>Vitis vinifera</em> L. (cv. Cabernet Sauvignon) between flower buds separated and grape closed stages

    Endogenous levels of abscisic acid in various organs of <em>Vitis vinifera</em> L. (cv. Cabernet Sauvignon) between flower buds separated and grape closed stages by Tayeb Koussa, Lydia Colin, Michel Broquedis

    Published 2004-06-01
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