Water stress and abscisic acid exogenous supply produce differential enhancements in the concentration of selected phenolic compounds in Cabernet Sauvignon

Journal of Berry Research

Volumn 2, Issue 1, 2012, Pages 33-44

  Quiroga, Andrea Mariela ^a,b   Deis, Leonor ^b   Cavagnaro, Juan Bruno ^b   Bottini, Rubén ^b   Silva, María Fernanda ^b  

^a UNIVERSIDAD NACIONAL DE SAN LUIS   (Argentina)

^b Inst de Biologia Agricola de Mendoza Consejo Nacional de Investigaciones Cientificas y Tecnicas   (Argentina)

Author keywords

abscisic acid; Cabernet Sauvignon; gas chromatography mass spectrometry; Phenolic compounds; water stress

Indexed keywords

EID: 84864808032     PISSN: 18785093     EISSN: 18785123     Source Type: Journal    
DOI: 10.3233/JBR-2011-026     Document Type: Article

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