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Ultraviolet-B alleviates the uncoupling effect of elevated CO 2 and increased temperature on grape berry ( V itis vinifera cv. Tempranillo) anthocyanin and sugar accumulation
Martínez-Lüscher, J., Sánchez-Díaz, M., Delrot, S., Aguirreolea, J., Pascual, I., Gomès, E.Volume:
22
Language:
english
Journal:
Australian Journal of Grape and Wine Research
DOI:
10.1111/ajgw.12213
Date:
February, 2016
File:
PDF, 1.17 MB
english, 2016