DEVELOPMENT OF THE ALMOND NUT (PRUNUS-DULCIS (MILL) WEBB,D.A - ANATOMY AND CHEMICAL-COMPOSITION OF FRUIT PARTS FROM ANTHESIS TO MATURITY

被引：42

作者：

HAWKER, JS

BUTTROSE, MS

机构：

来源：

关键词：

D O I：

10.1093/oxfordjournals.aob.a085922

中图分类号：

Q94 [植物学];

学科分类号：

071001 ;

摘要：

引用

页码：313 / +

页数：1

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