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Effects of Gibberellin and Abscisic Acid on Fruit Quality and Aromatic Compound Formation during Fruit Development in ‘Kyoho’ Grapes (Vitis vinifera L.×Vitis labrusca L.)

Seibutsu kankyo chosetsu. [Environment control in biology Pub Date : 2022-01-01 DOI:10.2525/ecb.60.67
Hui Xue, Y. Sekozawa, S. Sugaya
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赤霉素和脱落酸对共同葡萄果实品质及果实发育过程中芳香化合物形成的影响
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Seibutsu kankyo chosetsu. [Environment control in biology
Seibutsu kankyo chosetsu. [Environment control in biology
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