Berry skin thickness as main texture parameter to predict...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2011 Vol. 44; Iss. 2

Berry skin thickness as main texture parameter to predict anthocyanin extractability in winegrapes

Susana Río Segade, Simone Giacosa, Vincenzo Gerbi, Luca Rolle
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Volume:
44
Year:
2011
Language:
english
DOI:
10.1016/j.lwt.2010.09.004
File:
PDF, 187 KB
english, 2011
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