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The flavour of grape colour: anthocyanin content tunes arom..:
Rodríguez-Lorenzo, Maite
;
Mauri, Nuria
;
Royo, Carolina
...
Journal of Experimental Botany. 74 (2023) 20 - p. 6369-6390 , 2023
Link:
https://doi.org/10.1093/jxb/erad223
RT Journal T1
The flavour of grape colour: anthocyanin content tunes aroma precursor composition by altering the berry microenvironment
UL https://suche.suub.uni-bremen.de/peid=cr-10.1093_jxb_erad223&Exemplar=1&LAN=DE A1 Rodríguez-Lorenzo, Maite A1 Mauri, Nuria A1 Royo, Carolina A1 Rambla, José L A1 Diretto, Gianfranco A1 Demurtas, Olivia A1 Hilbert, Ghislaine A1 Renaud, Christel A1 Tobar, Vanessa A1 Huete, Joaquín A1 Delrot, Serge A1 Granell, Antonio A1 Martínez-Zapater, José Miguel A1 Carbonell-Bejerano, Pablo A1 Costa, Fabrizio PB Oxford University Press (OUP) YR 2023 SN 0022-0957 SN 1460-2431 JF Journal of Experimental Botany VO 74 IS 20 SP 6369 OP 6390 LK http://dx.doi.org/https://doi.org/10.1093/jxb/erad223 DO https://doi.org/10.1093/jxb/erad223 SF ELIB - SuUB Bremen
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