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Glycosylation and oxidative dimerization of resveratrol are respectively associated to sensitivity and resistance of grapevine cultivars to downy mildew

BiologyGrapevine CultivarsPhysiological Plant PathologyBiochemistryOxidative DimerizationNatural SciencesGlycobiologyPlant PathologyMicrobiologyRipeningMedicinePlant Physiology