Aminoacids and flavonoids profiling in tempranillo berries can be modulated by the arbuscular mychorrhizal fungi
Keywords:
Aromatic precursors
Berry skin metabolites
Mycorrhizal symbiosis
Phenolic compounds
Soluble sugars
Vitis vinifera
Note:
This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY)
Citation:
Goicoechea, N. (Nieves); Antolin-Bellver, M.C. (M. Carmen); Hilbert, G. (Ghislaine); et al. "Aminoacids and flavonoids profiling in tempranillo berries can be modulated by the arbuscular mychorrhizal fungi". Plants. 8, 2019, 400
Statistics and impact
0 citas en
0 citas en
Items in Dadun are protected by copyright, with all rights reserved, unless otherwise indicated.