Effect of abscisic acid application on berry color development in Cabernet Sauvignon, Syrah, and Merlot grapevines

被引：0
|
作者：
Gu, Sanliang [1 ]
Guan, Xueqiang [1 ]
机构：
[1] Calif State Univ Fresno, Viticulture & Enol Res Ctr, Fresno, CA 93740 USA
来源：
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE | 2006年 / 57卷 / 03期
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D O I：
暂无
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
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页码：385A / 385A
页数：1
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