Application of abscisic acid (S-ABA) and sucrose to improve colour, anthocyanin content and antioxidant activity of cv. Crimson Seedless grape berries
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Title
Application of abscisic acid (S-ABA) and sucrose to improve colour, anthocyanin content and antioxidant activity of cv. Crimson Seedless grape berries
Authors
Keywords
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Journal
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH
Volume 21, Issue 1, Pages 18-29
Publisher
Wiley
Online
2014-11-20
DOI
10.1111/ajgw.12112
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