Mycorrhizal symbiosis improve fruit quality in Tempranillo grapevine sensitive to low-moderate warming
Keywords:
Arbuscular mycorrhizal fungi
Gas exchange
Mineral nutrients
Primary metabolites
Secondary compounds
Vitis vinifera cv. Tempranillo
Citation:
Nieves Goicoechea, Nazareth Torres, Idoia Garmendia, Ghislaine Hilbert, María Carmen Antolín, Mycorrhizal symbiosis improve fruit quality in Tempranillo grapevine sensitive to low-moderate warming, Scientia Horticulturae, Volume 315, 2023, 111993
Statistics and impact
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