The flavour of grape colour: anthocyanin content tunes aroma precursor composition by altering the berry microenvironment

1. Rodríguez-Lorenzo, M.
2. Mauri, N.
3. Royo, C.
4. Rambla, J.L.
5. Diretto, G.
6. Demurtas, O.
7. Hilbert, G.
8. Renaud, C.
9. Tobar, V.
10. Huete, J.
11. Delrot, S.
12. Granell, A.
13. Martínez-Zapater, J.M.
14. Carbonell-Bejerano, P.