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Distinctive Features of the Functioning of Lactic Acid and the Alcohol Fermentation Enzyme in Sorghum and Pea Leaves under the Conditions of Oxygen Deficiency

Crossref DOI link: https://doi.org/10.1134/S1062359018050059

Published Online: 2018-09-05

Published Print: 2018-09

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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