Effects of Temperature on Anthocyanin Biosynthesis in Grape Berry Skins-Reference-Cited by-同舟云学术

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Effects of Temperature on Anthocyanin Biosynthesis in Grape Berry Skins

Published:2006-03 Issue:1 Volume:57 Page:54-59
ISSN:0002-9254
Container-title:American Journal of Enology and Viticulture
language:en
Short-container-title:Am J Enol Vitic.

Author:

Yamane Takayoshi,Jeong Seok Tae,Goto-Yamamoto Nami,Koshita Yoshiko,Kobayashi Shozo

Publisher

American Society for Enology and Viticulture

Subject

Horticulture,Food Science

Cited by 38 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

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2. The molecular basis of flavonoid biosynthesis response to water, light, and temperature in grape berries;Frontiers in Plant Science;2024-08-27

3. Autochthonous Red Varieties in the Oltrepò Pavese Wine District: An Effective Tool for Adaptation to Climate Change;Horticulturae;2024-06-20

4. Application of Synephrine to Grape Increases Anthocyanin via Production of Hydrogen Peroxide, Not Phytohormones;International Journal of Molecular Sciences;2024-05-29

5. Exploring the Stabilization of Phenolic Material and Red Wine Color through Different Polysaccharide Extraction and Addition Strategies;ACS Food Science & Technology;2024-03-05

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