The flavour of grape colour: anthocyanin content tunes aroma precursor composition by altering the berry microenvironment
葡萄颜色的风味：花青素含量通过改变浆果的微环境来调节香气前体成分。
期刊:Journal of Experimental Botany
影响因子:5.7
doi:10.1093/jxb/erad223
Rodríguez-Lorenzo, Maite; Mauri, Nuria; Royo, Carolina; Rambla, José L; Diretto, Gianfranco; Demurtas, Olivia; Hilbert, Ghislaine; Renaud, Christel; Tobar, Vanessa; Huete, Joaquín; Delrot, Serge; Granell, Antonio; Martínez-Zapater, José Miguel; Carbonell-Bejerano, Pablo
