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Application of abscisic acid (S-ABA) and sucrose to improve colour, anthocyanin content and antioxidant activity of cv. Crimson Seedless grape berries.

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Bibliographic Details
Title:	Application of abscisic acid (S-ABA) and sucrose to improve colour, anthocyanin content and antioxidant activity of cv. Crimson Seedless grape berries.
Authors:	Ferrara, G.¹, Mazzeo, A.¹, Matarrese, A.M.S.¹, Pacucci, C.¹, Punzi, R.¹, Faccia, M.¹, Trani, A.¹, Gambacorta, G.¹
Source:	Australian Journal of Grape & Wine Research. Feb2015, Vol. 21 Issue 1, p18-29. 12p.
Database:	Academic Search Ultimate
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Description
ISSN:	13227130
DOI:	10.1111/ajgw.12112