Effect of cluster thinning and prohexadione calcium applications on phenolic composition and sensory properties of red wines. [electronic resource]

By: Contributor(s): Producer: 20140109Description: 1124-37 p. digitalISSN:
  • 1520-5118
Subject(s): Online resources: In: Journal of agricultural and food chemistry vol. 61
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't

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