Exogenous abscisic acid and sugar induce a cascade of ripening events associated with anthocyanin accumulation in cultured Pinot Noir grape berries ‌ Jeffrey Bennett, Sathiyamoorthy Meiyalaghan, Han M. Nguyen, Helen Boldingh, Janine Cooney, Caitlin Elborough, Leandro Dias Araujo, Philippa Barrell, Kui Lin-Wang, Blue J. Plunkett, Damian Martin, Richard V. Espley

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