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Effect of Cluster Thinning and Prohexadione Calcium Applications on Phenolic Composition and Sensory Properties of Red Wines

✍ Scribed by Avizcuri-Inac, José-Miguel; Gonzalo-Diago, Ana; Sanz-Asensio, Jesús; Martínez-Soria, María-Teresa; López-Alonso, Miguel; Dizy-Soto, Marta; Echávarri-Granado, José-Federico; Vaquero-Fernández, Luis; Fernández-Zurbano, Purificación

Book ID: 118744329
Publisher: American Chemical Society
Year: 2013
Tongue: English
Weight: 453 KB
Volume: 61
Category: Article
ISSN: 0021-8561
DOI: 10.1021/jf304257r

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