Assessment of grape volatile composition using fluorescence indices of leaves in vineyards affected by iron chlorosis
Author:
Affiliation:
1. Universidad de Valladolid, España
2. Universidad de La Rioja, España
Publisher
FapUNIFESP (SciELO)
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0103-90162023000100601&tlng=en
Reference42 articles.
1. Grape aroma precursors in cv. Nebbiolo as affected by vine microclimate;Asproudi A.;Food Chemistry,2016
2. Irrigation strategies impact Baco noir grapevines in Ontario. II. Fruit composition and wine sensory analysis;Balint G.;American Journal of Enology and Viticulture,2017
3. Lime-induced chlorosis and physiological responses in grapevine (Vitis vinifera L. cv. Pinot blanc) leaves;Bavaresco L.;Vitis,2006
4. Grape production, technological parameters and stilbenic compounds as affected by lime-induced chlorosis;Bavaresco L.;Vitis,2005
5. Grapevine rootstocks result in differences in leaf composition (Vitis vinifera L. cv. Pinot Noir) detected through non-invasive fluorescence sensor technology;Blank M.;Australian Journal of Grape and Wine Research,2018
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