Effect of Abscisic Acid on Anthocyanin Composition of Grape Skins from Yan 73 and Cabernet Sauvignon
LUAN Li-ying1, ZHANG Zhen-wen1,2, XI Zhu-mei1,2,*, FANG Yu-lin1,2, HUO Shan-shan1
FOOD SCIENCE . 2014, (18): 110 -114 .  DOI: 10.7506/spkx1002-6630-201418022