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The Terroir Concept Interpreted through Grape Berry Metabolomics and Transcriptomics
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The Terroir Concept Interpreted through Grape Berry Metabolomics and Transcriptomics

Published on: October 5, 2016

Biosynthesis of anthocyanins and their regulation in colored grapes

Fei He1, Lin Mu, Guo-Liang Yan

  • 1Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.

Molecules (Basel, Switzerland)
|December 15, 2010
PubMed

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