Aminoacids and flavonoids profiling in tempranillo berries can be modulated by the arbuscular mycorrhizal fungi
dc.rights.license | open | en_US |
dc.contributor.author | TORRES, Nazareth | |
hal.structure.identifier | Ecophysiologie et Génomique Fonctionnelle de la Vigne [UMR EGFV] | |
dc.contributor.author | GODINAUD, Ghislaine
IDREF: 225640449 | |
dc.contributor.author | ANTOLÍN, María Carmen | |
dc.contributor.author | GOICOECHEA, Nieves | |
dc.date.accessioned | 2020-04-14T08:40:25Z | |
dc.date.available | 2020-04-14T08:40:25Z | |
dc.date.issued | 2019 | |
dc.identifier.issn | 2223-7747 | en_US |
dc.identifier.uri | https://oskar-bordeaux.fr/handle/20.500.12278/4247 | |
dc.description.abstractEn | 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 m | |
dc.language.iso | EN | en_US |
dc.subject.en | Aromatic Precursors | |
dc.subject.en | Berry Skin Metabolites | |
dc.subject.en | Mycorrhizal Symbiosis | |
dc.subject.en | Phenolic Compounds | |
dc.subject.en | Soluble Sugars | |
dc.subject.en | Vitis Vinifera | |
dc.title.en | Aminoacids and flavonoids profiling in tempranillo berries can be modulated by the arbuscular mycorrhizal fungi | |
dc.type | Article de revue | en_US |
dc.identifier.doi | 10.3390/plants8100400 | en_US |
dc.subject.hal | Sciences du Vivant [q-bio]/Biologie végétale | en_US |
dc.identifier.pubmed | 31597352 | en_US |
bordeaux.journal | Plants | en_US |
bordeaux.page | 1-15 | en_US |
bordeaux.volume | 8 | en_US |
bordeaux.hal.laboratories | Ecophysiologie et Génomique Fonctionnelle de la Vigne (EGFV) - UMR 1287 | en_US |
bordeaux.issue | 10 | en_US |
bordeaux.institution | Bordeaux Sciences Agro | en_US |
bordeaux.institution | Université de Bordeaux | en_US |
bordeaux.peerReviewed | oui | en_US |
bordeaux.inpress | non | en_US |
hal.export | false | |
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