Classifying Cider Apple Germplasm Using Genetic Markers for Fruit Acidity
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DOI: 10.21273/jashs05056-21
Abstract: The organic acid concentration in apple (Malus ×domestica) juice is a major component of hard cider flavor. The goal of this study was to determine if the malic acid markers, Ma1 and Q8, could classify… read more here.
Keywords: ma1 markers; acidity; classifying cider; cider ... See more keywords