2016•Plant Physiology and BiochemistryOpen access

Exogenous application of pectin-derived oligosaccharides to grape berries modifies anthocyanin accumulation, composition and gene expression

Daniel Villegas, Michael G. Handford, José Antonio Alcalde, Alonso G. Pérez-Donoso

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Key concepts: Anthocyanin, Phenylpropanoid, Veraison, Berry, Chemistry, Food science, Wine, Malvidin

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Exogenous application of pectin-derived oligosaccharides to grape berries modifies anthocyanin accumulation, composition and gene expression — Research Paper | ScholarLens