Loss of anthocyanins in red-wine grape under high temperatureKentaro Mori(TDK (Japan)), Katsumi Hashizume(Akita Prefectural University)Journal of Experimental BotanyApril 23, 200710.1093/jxb/erm055Cited by 827SaveCiteExport RISWatch citationsRelated PapersBlonanserin Ameliorates Phencyclidine-Induced Visual-Recognition Memory Deficits: the Complex Mechanism of Blonanserin Action Involving D3-5-HT2A and D1-NMDA Receptors in the mPFC|Neuropsychopharmacology|2014|202