Transcription factor VvibHLH93 negatively regulates proanthocyanidin biosynthesis in grapevine

Proanthocyanidins (PAs) derived from grape berries determine the astringency and bitterness of red wines. The two leucoanthocyanidin reductases (VviLAR1 and VviLAR2) are crucial for PA accumulation in grapevine. Our previous studies show that the promoter of VviLAR1 contains multiple proposed bHLH t...

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Detalles Bibliográficos
Autores principales: Cheng, Jing, Shi, Ying, Wang, Jun, Duan, Changqing, Yu, Keji
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Plant Science
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9449495/
https://www.ncbi.nlm.nih.gov/pubmed/36092430
http://dx.doi.org/10.3389/fpls.2022.1007895

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9449495/
https://www.ncbi.nlm.nih.gov/pubmed/36092430
http://dx.doi.org/10.3389/fpls.2022.1007895

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