Autor: Sadras, Victor Oscar
- Elevated temperature and water stress accelerate mesocarp cell death and shrivelling, and decouple sensory traits in Shiraz berries
- Effect of elevated temperature on the onset and rate of mesocarp cell death in berries of Shiraz and Chardonnay and its relationship with berry shrivel
- Review: critical appraisal of methods to investigate the effect of temperature on grapevine berry composition
- Impact of elevated temperature and water deficit on the chemical and sensory profiles of Barossa Shiraz grapes and wines
Autor: Fuentes, Sigfredo
- Elevated temperature and water stress accelerate mesocarp cell death and shrivelling, and decouple sensory traits in Shiraz berries
- Night-time sap flow is parabolically linked to midday water potential for field-grown almond trees
- Effect of elevated temperature on the onset and rate of mesocarp cell death in berries of Shiraz and Chardonnay and its relationship with berry shrivel
Ejemplares similares: Elevated temperature and water stress accelerate mesocarp cell death and shrivelling, and decouple sensory traits in Shiraz berries
- Effect of elevated temperature on the onset and rate of mesocarp cell death in berries of Shiraz and Chardonnay and its relationship with berry shrivel
- Impact of elevated temperature and water deficit on the chemical and sensory profiles of Barossa Shiraz grapes and wines
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