Exogenous allantoin improves anthocyanin accumulation in grape berry skin at early stage of ripening
Ayane Moriyama, Masutoshi Nojiri, Go Watanabe, Shinichi Enoki, Shunji Suzuki
Topics & Concepts
BerryAnthocyaninRipeningAllantoinChemistryAbscisic acidBotanyBiochemistryBiologyFood scienceGeneHorticultural and Viticultural ResearchFermentation and Sensory AnalysisPlant Gene Expression Analysis