| 000 | 01596 a2200457 4500 | ||
|---|---|---|---|
| 005 | 20250516130530.0 | ||
| 264 | 0 | _c20140109 | |
| 008 | 201401s 0 0 eng d | ||
| 022 | _a1520-5118 | ||
| 024 | 7 |
_a10.1021/jf304257r _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aAvizcuri-Inac, José-Miguel | |
| 245 | 0 | 0 |
_aEffect of cluster thinning and prohexadione calcium applications on phenolic composition and sensory properties of red wines. _h[electronic resource] |
| 260 |
_bJournal of agricultural and food chemistry _cFeb 2013 |
||
| 300 |
_a1124-37 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article; Research Support, Non-U.S. Gov't | ||
| 650 | 0 | 4 | _aAdult |
| 650 | 0 | 4 |
_aAnthocyanins _xanalysis |
| 650 | 0 | 4 | _aChromatography, High Pressure Liquid |
| 650 | 0 | 4 | _aColor |
| 650 | 0 | 4 | _aFemale |
| 650 | 0 | 4 | _aHumans |
| 650 | 0 | 4 |
_aKetoglutaric Acids _xanalysis |
| 650 | 0 | 4 | _aMale |
| 650 | 0 | 4 | _aMiddle Aged |
| 650 | 0 | 4 |
_aPhenols _xanalysis |
| 650 | 0 | 4 | _aSpain |
| 650 | 0 | 4 |
_aTaste _xphysiology |
| 650 | 0 | 4 |
_aVitis _xchemistry |
| 650 | 0 | 4 |
_aWine _xanalysis |
| 700 | 1 | _aGonzalo-Diago, Ana | |
| 700 | 1 | _aSanz-Asensio, Jesús | |
| 700 | 1 | _aMartínez-Soria, María-Teresa | |
| 700 | 1 | _aLópez-Alonso, Miguel | |
| 700 | 1 | _aDizy-Soto, Marta | |
| 700 | 1 | _aEchávarri-Granado, José-Federico | |
| 700 | 1 | _aVaquero-Fernández, Luis | |
| 700 | 1 | _aFernández-Zurbano, Purificación | |
| 773 | 0 |
_tJournal of agricultural and food chemistry _gvol. 61 _gno. 5 _gp. 1124-37 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1021/jf304257r _zAvailable from publisher's website |
| 999 |
_c22397313 _d22397313 |
||