Loss of anthocyanins in red-wine grape under high temperature
Author:
Publisher
Oxford University Press (OUP)
Subject
Plant Science,Physiology
Link
http://academic.oup.com/jxb/article-pdf/58/8/1935/16922956/erm055.pdf
Reference36 articles.
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2. Effect of temperature on composition of ‘Cabernet Sauvignon’ berries;American Journal of Enology and Viticulture,1971
3. Gamay grapevine peroxidase: its role in vacuolar anthocyani(di)n degradation;Vitis,1992
4. Impact of low-temperature stress on general phenylpropanoid and anthocyanin pathways: enhancement of transcript abundance and anthocyanin pigmentation in maize seedlings;Planta,1994
5. Changes in salicylic acid and antioxidants during induced thermotolerance in mustard seedlings;Plant Physiology,1998
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