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Abscisic acid reduced methoxypyrazines concentration and its derived unpleasant odors in Cabernet Sauvignon grapes and wines

Fuente: Wiley Open Access

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Detalles Bibliográficos
Autores principales:	Xianghan Cheng, Feifei Liu, Xiaolei Liu, Xuan Yang
Formato:	Artículo Open Access
Publicado:	Wiley 2024
Materias:	Journal of the Science of Food and Agriculture
Acceso en línea:	Acceder al recurso
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

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