Elevated temperature decouples anthocyanins and sugars in berries of Shiraz and Cabernet Franc
出版年份 2012 全文链接
标题
Elevated temperature decouples anthocyanins and sugars in berries of Shiraz and Cabernet Franc
作者
关键词
-
出版物
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH
Volume 18, Issue 2, Pages 115-122
出版商
Wiley
发表日期
2012-04-11
DOI
10.1111/j.1755-0238.2012.00180.x
参考文献
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注意:仅列出部分参考文献,下载原文获取全部文献信息。- A large-scale, open-top system to increase temperature in realistic vineyard conditions
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