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Effect of Exogenous Abscisic Acid and Methyl Jasmonate on Anthocyanin Composition, Fatty Acids, and Volatile Compounds of Cabernet Sauvignon (Vitis vinifera L.) Grape Berries

The anthocyanin composition, fatty acids, and volatile aromas are important for Cabernet Sauvignon grape quality. This study evaluated the effect of exogenous abscisic acid (ABA) and methyl jasmonate (MeJA) on the anthocyanin composition, fatty acids, lipoxygenase activity, and the volatile compound...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Argitaratua izan da:Molecules
Egile Nagusiak: Ju, Yan-Lun, Liu, Min, Zhao, Hui, Meng, Jiang-Fei, Fang, Yu-Lin
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: MDPI 2016
Gaiak:
Sarrera elektronikoa:https://ncbi.nlm.nih.gov/pmc/articles/PMC6273220/
https://ncbi.nlm.nih.gov/pubmed/27754331
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules21101354
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