Comparing the effects of exogenous abscisic acid on the phenolic composition of Yan 73 and Cabernet Sauvignon (Vitis viniferaL.) wines
Luan, Li-Ying, Zhang, Zhen-Wen, Xi, Zhu-Mei, Huo, Shan-Shan, Ma, Li-NaVolume:
239
Language:
english
Journal:
European Food Research and Technology
DOI:
10.1007/s00217-014-2206-z
Date:
August, 2014
File:
PDF, 714 KB
english, 2014