Application of abscisic acid (S-ABA) to cv. Isabel grapes (Vitis vinifera×Vitis labrusca) for color improvement: Effects on color, phenolic composition and antioxidant capacity of their grape juice

  1. Yamamoto, L.Y.
  2. de Assis, A.M.
  3. Roberto, S.R.
  4. Bovolenta, Y.R.
  5. Nixdorf, S.L.
  6. García-Romero, E.
  7. Gómez-Alonso, S.
  8. Hermosín-Gutiérrez, I.
Aldizkaria:
Food Research International

ISSN: 0963-9969

Argitalpen urtea: 2015

Alea: 77

Orrialdeak: 572-583

Mota: Artikulua

DOI: 10.1016/J.FOODRES.2015.10.019 GOOGLE SCHOLAR