Xi, Zhu-Mei <br/><br/>
Exogenously applied abscisic acid to Yan73 (V. vinifera) grapes enhances phenolic content and antioxidant capacity of its wine.  [electronic resource] 

 -  International journal of food sciences and nutrition  Jun 2013 
 - 444-51 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1465-3478 
<br/><br/><label>Standard No.: </label>10.3109/09637486.2012.746291  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Abscisic Acid--pharmacology<br/>Antioxidants--metabolism<br/>Fruit--drug effects<br/>Humans<br/>Phenols--metabolism<br/>Vitis--drug effects<br/>Wine