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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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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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DbLabel: Academic Search Ultimate
An: 100695397
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  Data: 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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  Data: <searchLink fieldCode="JN" term="%22Australian+Journal+of+Grape+%26+Wine+Research%22">Australian Journal of Grape & Wine Research</searchLink>. Feb2015, Vol. 21 Issue 1, p18-29. 12p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=asn&AN=100695397
RecordInfo BibRecord:
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        Value: 10.1111/ajgw.12112
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      – Code: eng
        Text: English
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        PageCount: 12
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      – TitleFull: 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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            NameFull: Ferrara, G.
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            NameFull: Mazzeo, A.
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            NameFull: Punzi, R.
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              Text: Feb2015
              Type: published
              Y: 2015
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            – TitleFull: Australian Journal of Grape & Wine Research
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