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Issue DateTitleAuthor(s)
2026-03Mutation of STAY-GREEN 1 in tomato increases volatile organic compounds during fruit ripeningChun, Jae-In; Han, Ga-Hae; Kim, Seong-Yeop; Kim, Seong-Min; Kim, Gab-Jung; Kim, Bokyeong; Kim, Jae Kwang; Cho, Jwa Yeong; Kim, Ho-Youn; Kang, Jin-Ho
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