Use of auxin to delay ripening: sensory and biochemical evaluation of Cabernet Sauvignon and Shiraz

Autor:	Suzanne M. Maffei, Christine Böttcher, Crista A. Burbidge, Emily L. Nicholson, Christopher Davies, Paul K. Boss, Susan E.P. Bastian, Trent E. Johnson
Rok vydání:	2021
Předmět:	chemistry.chemical_classification Horticulture chemistry Auxin Ripening Sensory system Vitis vinifera
Zdroj:	Australian Journal of Grape and Wine Research. 28:208-217
ISSN:	1755-0238 1322-7130
DOI:	10.1111/ajgw.12516
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::8e6a05ba18768df756c51a4f3afd037a https://doi.org/10.1111/ajgw.12516 Zobrazit plný text záznamu