The grapevine VviPrx31 peroxidase as a candidate gene involved in anthocyanin degradation in ripening berries under high temperature.
about
Dissecting the Biochemical and Transcriptomic Effects of a Locally Applied Heat Treatment on Developing Cabernet Sauvignon Grape Berries.Whole Plant Temperature Manipulation Affects Flavonoid Metabolism and the Transcriptome of Grapevine Berries.High Temperature Induced Anthocyanin Inhibition and Active Degradation in Malus profusionHigh Ambient Temperature Represses Anthocyanin Biosynthesis through Degradation of HY5.Anthocyanin Biosynthesis and Degradation Mechanisms in Solanaceous Vegetables: A Review.Low night temperature at veraison enhances the accumulation of anthocyanins in Corvina grapes (Vitis Vinifera L.).
P2860
The grapevine VviPrx31 peroxidase as a candidate gene involved in anthocyanin degradation in ripening berries under high temperature.
description
2016 nî lūn-bûn
@nan
2016 թուականի Յունուարին հրատարակուած գիտական յօդուած
@hyw
2016 թվականի հունվարին հրատարակված գիտական հոդված
@hy
2016年の論文
@ja
2016年論文
@yue
2016年論文
@zh-hant
2016年論文
@zh-hk
2016年論文
@zh-mo
2016年論文
@zh-tw
2016年论文
@wuu
name
The grapevine VviPrx31 peroxid ...... erries under high temperature.
@ast
The grapevine VviPrx31 peroxid ...... erries under high temperature.
@en
type
label
The grapevine VviPrx31 peroxid ...... erries under high temperature.
@ast
The grapevine VviPrx31 peroxid ...... erries under high temperature.
@en
prefLabel
The grapevine VviPrx31 peroxid ...... erries under high temperature.
@ast
The grapevine VviPrx31 peroxid ...... erries under high temperature.
@en
P2093
P2860
P50
P1476
The grapevine VviPrx31 peroxid ...... erries under high temperature.
@en
P2093
Erica D'Incà
Erika Cavallini
Gabriele Valentini
Gianluca Allegro
Nooshin Movahed
Sara Zenoni
P2860
P2888
P304
P356
10.1007/S10265-016-0786-3
P577
2016-01-29T00:00:00Z
P6179
1041923501