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Mycorrhizal symbiosis benefited yield and fruit quality in Cabernet Sauvignon facing high temperatures combined with elevated CO2 in its first productive year

Crossref DOI link: https://doi.org/10.1007/s11104-025-07893-7

Published Online: 2025-09-19

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Antolín, María Carmen https://orcid.org/0000-0002-4778-9147
Kozikova, Daria

Pascual, Inmaculada https://orcid.org/0000-0002-3666-5421
Garmendia, Idoia https://orcid.org/0000-0002-8673-6515
Goicoechea, Nieves https://orcid.org/0000-0003-0550-4366
Funding

Funding for this research was provided by:

Ministerio de Ciencia, Innovación y Universidades (PID2020-118337RB-I00/AEI/10.13039/501100011033)

Asociación de Amigos de la Universidad de Navarra

Universidad de Navarra
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Text and Data Mining valid from 2025-09-19

Version of Record valid from 2025-09-19
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Article History

Received: 25 March 2025

Accepted: 8 September 2025

First Online: 19 September 2025

Declarations

:

: The authors have no known competing financial or non-financial interests to disclose.

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