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Nutritional properties of Tempranillo grapevine leaves are affected by clonal diversity, mycorrhizal symbiosis and air temperature regime.

Journal-Volume (Year)/Pages: Plant Physiology and Biochemistry 130 (2018) 542-554. Authors: Torres, N., Antolín, MC., Garmendia, I. & Goicoechea, N (Plant Stress Physiology Group, Department of Environmental Biology, University of Navarra). Product tested: Bioradis Gel.

Mycorrhizal symbiosis affects ABA metabolism during berry ripening in Vitis vinifera L. cv. Tempranillo grown under climate change scenarios.

Journal-Volume (Year)/Pages: Plant Science 274 (2018) 383-393 Authors: Torres, N., Goicoechea, N., Zamarrenob, AM. (Plant Stress Physiology Group, Department of Environmental Biology, University of Navarra, Spain). Product tested: Bioradis Gel

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