The flavour of grape colour: anthocyanin content tunes aroma precursor composition by altering the berry microenvironment.
Rodríguez-Lorenzo M, Mauri N, Royo C, Rambla JL, Diretto G, Demurtas O, Hilbert G, Renaud C, Tobar V, Huete J, Delrot S, Granell A, Martínez-Zapater JM, Carbonell-Bejerano P.
Rodríguez-Lorenzo M, et al. Among authors: royo c.
J Exp Bot. 2023 Oct 31;74(20):6369-6390. doi: 10.1093/jxb/erad223.
J Exp Bot. 2023.
PMID: 37294268
Free PMC article.