ListarBBICN_Articles por tema "Anthocyanin"
Mostrando ítems 1-1 de 1
-
The flavour of grape colour: anthocyanin content tunes aroma precursor composition by altering the berry microenvironment
Oxford University Press (2023-06-09)Anthocyaninless (white) instead of black/red (coloured) fruits develop in grapevine cultivars without functional VviMYBA1 and VviMYBA2 genes, and this conditions the colour of wines that can be produced. To evaluate whether ...