Effect of Exogenous Abscisic Acid and Methyl Jasmonate on Anthocyanin Composition, Fatty Acids, and Volatile Compounds of Cabernet Sauvignon (Vitis vinifera L.) Grape Berries
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Title
Effect of Exogenous Abscisic Acid and Methyl Jasmonate on Anthocyanin Composition, Fatty Acids, and Volatile Compounds of Cabernet Sauvignon (Vitis vinifera L.) Grape Berries
Authors
Keywords
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Journal
MOLECULES
Volume 21, Issue 10, Pages 1354
Publisher
MDPI AG
Online
2016-10-12
DOI
10.3390/molecules21101354
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