Ultraviolet-B alleviates the uncoupling effect of elevated CO 2 and increased temperature on grape berry (Vitis vinifera cv. Tempranillo) anthocyanin and sugar accumulation

  1. Martínez-Lüscher, J.
  2. Sánchez-Díaz, M.
  3. Delrot, S.
  4. Aguirreolea, J.
  5. Pascual, I.
  6. Gomès, E.
Aldizkaria:
Australian Journal of Grape and Wine Research

ISSN: 1755-0238,  1322-7130

Argitalpen urtea: 2016

Alea: 22

Zenbakia: 1

Orrialdeak: 87-95

Mota: Artikulua

DOI: 10.1111/AJGW.12213 GOOGLE SCHOLAR

Garapen Iraunkorreko Helburuak

Datuen iturria: Scopus