Grape berry transpiration influences ripening and must composition in cv. Tempranillo (Vitis vinifera L.)
Keywords:
Anti-transpirant
Anthocyanins
Ripening rate
Vitis vinifera L
Grape transpiration
Note:
This is an open access article under the terms of theCreative Commons Attribution-NonCommercial-NoDerivsLicense
Citation:
Pascual-Elizalde, I. (Inmaculada); Antolín-Bellver, M. (María del Carmen); Goicoechea-Preboste, M. (María Nieves); et al. "Grape berry transpiration influences ripening and must composition in cv. Tempranillo (Vitis vinifera L.)". Physiologia Plantarum. 174 (4), 2022, e13741
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