Influence of grapevine leafroll associated viruses (GLRaV-2 and -3) on the fruit composition of Oregon Vitis vinifera L. cv. Pinot noir: Free amino acids, sugars, and organic acids

Food Chemistry

Volumn 117, Issue 1, 2009, Pages 99-105

  Lee, Jungmin ^a   Keller, Karen E ^a   Rennaker, Christopher ^a   Martin, Robert R ^a  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

Biotic stress; FAN; Free amino acids; Grape quality; Pinot noir; Viruses; Vitis vinifera; YAN

Indexed keywords

AMINO ACID; AMMONIA; CARBOXYLIC ACID; FRUCTOSE; GLUCOSE; GLUTAMIC ACID; MALIC ACID; METHIONINE; NITROGEN; PHENOL DERIVATIVE; UNCLASSIFIED DRUG; VALINE; YEAST ASSIMILABLE AMINO ACID;

AMINO ACID COMPOSITION; ARTICLE; CULTIVAR; GRAPE; GRAPEVINE LEAFROLL ASSOCIATED VIRUS 2; GRAPEVINE LEAFROLL ASSOCIATED VIRUS 3; NONHUMAN; PLANT VIRUS; VIRAL PLANT DISEASE;

GRAPEVINE LEAFROLL-ASSOCIATED VIRUS 3; VITACEAE; VITIS; VITIS RIPARIA; VITIS VINIFERA;

EID: 67349183954     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.03.082     Document Type: Article

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