Aminoacids and flavonoids profiling in tempranillo berries can be modulated by the arbuscular mycorrhizal fungi
Langue
EN
Article de revue
Ce document a été publié dans
Plants. 2019, vol. 8, n° 10, p. 1-15
Résumé en anglais
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 ...Lire la suite >
Mots clés en anglais
Aromatic Precursors
Berry Skin Metabolites
Mycorrhizal Symbiosis
Phenolic Compounds
Soluble Sugars
Vitis Vinifera