Modifications of Kyoho grape berry quality under long-term NaCl treatment

标题
Modifications of Kyoho grape berry quality under long-term NaCl treatment
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 139, Issue 1-4, Pages 931-937
出版商
Elsevier BV
发表日期
2013-02-20
DOI
10.1016/j.foodchem.2013.02.038

向作者/读者发起求助以获取更多资源

Add your recorded webinar

Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.

Upload Now

Become a Peeref-certified reviewer

The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.

Get Started