Crop level vs. leaf removal: Effects on Istrian Malvasia wine aroma and phenolic acids composition

标题
Crop level vs. leaf removal: Effects on Istrian Malvasia wine aroma and phenolic acids composition
作者
关键词
Crop level, Leaf removal, White wine, Aroma compounds, Phenolic acids
出版物
FOOD CHEMISTRY
Volume 312, Issue -, Pages 126046
出版商
Elsevier BV
发表日期
2019-12-18
DOI
10.1016/j.foodchem.2019.126046

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