Elevated temperature decouples anthocyanins and sugars in berries of Shiraz and Cabernet Franc

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

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