Aminoacids and flavonoids profiling in tempranillo berries can be modulated by the arbuscular mycorrhizal fungi
Language
EN
Article de revue
This item was published in
Plants. 2019, vol. 8, n° 10, p. 1-15
English Abstract
Background: Vitis vinifera L. cv. Tempranillo is cultivated over the world for its wine of high quality. The association of Tempranillo with arbuscular mycorrhizal fungi (AMF) induced the accumulation of phenolics and ...Read more >
Background: Vitis vinifera L. cv. Tempranillo is cultivated over the world for its wine of high quality. The association of Tempranillo with arbuscular mycorrhizal fungi (AMF) induced the accumulation of phenolics and carotenoids in leaves, affected the mRead less <
English Keywords
Aromatic Precursors
Berry Skin Metabolites
Mycorrhizal Symbiosis
Phenolic Compounds
Soluble Sugars
Vitis Vinifera