Abstract
TARTARIC and malic acids are the quantitatively important acids in the fruit of the grape (Vitis vinifera L.). These acids are believed to be synthesized in the leaves and translocated to the fruit1,2. However, there is little experimental evidence to support this theory. The work reported here was undertaken to determine whether organic acids are also synthesized in the berry.
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HALE, C. Synthesis of Organic Acids in the Fruit of the Grape. Nature 195, 917–918 (1962). https://doi.org/10.1038/195917a0
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DOI: https://doi.org/10.1038/195917a0
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