Metabolic Changes of Malvasia Grapes for Wine Production during Postharvest Drying
Author:
Affiliation:
1. Department of Food Science and Technology, University of Viterbo, via S. Camillo de Lellis, snc 01100 Viterbo, Italy
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf053117l
Reference60 articles.
1. Plant Responses to Water Stress
2. Different postharvest dehydration rates affect quality characteristics and volatile compounds of Malvasia, Trebbiano and Sangiovese grapes for wine production
3. Quantification of microstructural changes during first stage air drying of grape tissue
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