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Glycosylation and oxydative dimerization of resveratrol are respectively associated to sensitivity and resistance of grapevine cultivars to downy mildew.

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Pezet R, Gindro K, Viret O, Spring J

Glycosylation and oxydative dimerization of resveratrol are respectively associated to sensitivity and resistance of grapevine cultivars to downy mildew.

Physiological and Molecular Plant Pathology, 65, 2004, 297-303.

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ID publication (Code web): 2388 Envoyer par e-mail

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Collaboratrices et collaborateurs

Glycosylation and oxydative dimerization of resveratrol are respectively associated to sensitivity and resistance of grapevine cultivars to downy mildew.