Effects of different iron treatments on wine grape berry quality and peel flavonoid contents
Author:
Affiliation:
1. College of Agronomy Ningxia University Yinchuan P.R. China
2. Ningxia Grape and Wine Research Institute Yinchuan P.R. China
3. China Wine Industry Technology Institute Yinchuan P.R. China
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2957
Reference35 articles.
1. Yield and Quality of `Banaty' Grapes in Response to Spraying Iron and Zinc
2. Metabolic constituents of grapevine and grape-derived products
3. Iron Deficiency, Fruit Yield and Fruit Quality
4. Effects of moderate and severe iron deficiency chlorosis on fruit yield, appearance and composition in pear (Pyrus communis L.) and peach (Prunus persica (L.) Batsch)
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