1. Exogenously applied abscisic acid to Yan73 (V. vinifera) grapes enhances phenolic content and antioxidant capacity of its wine. (June 2013) Authors: Xi, Zhu-Mei; Meng, Jiang-Fei; Huo, Shan-Shan; Luan, Li-Ying; Ma, Li-Na; Zhang, Zhen-Wen Journal: International journal of food sciences and nutrition Issue: Volume 64:Number 4(2013) Page Start: 444 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗