Effect of short-term temperature treatment to clusters on anthocyanin and abscisic acid content in the peel of 'Aki Queen' grape

Effect of short-term temperature treatment to clusters on anthocyanin and abscisic acid content in the peel of 'Aki Queen' grape

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Detalles Bibliográficos
Publicado en:	Vitis
Otros Autores:	Koshita, Y., Mitani, N., Azuma, A., Yakushiji, H.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Vitis v. 54, no. 4 (2015), p. 169-173
Materias:	Viticultura Vid Variedades Tratamiento térmico Antocianinas ABA Piel - vegetal Color Temperatura Tetraploidia Acido abscísico Coloración
Publicación relacionada:	Contenido en: Vitis

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