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Classification of grape berries according to diameter and total soluble solids to study the effect of light and temperature on methoxypyrazines, glutathione and hydroxycinnamates evolution during berry ripening of Sauvignon Blanc (<I>Vitis vinifera</I> L.)

dc.contributor.authorSuklje K
dc.contributor.authorLisjak KL
dc.contributor.authorCesnik HB
dc.contributor.authorJanes L
dc.contributor.authorDu Toit WJ
dc.contributor.authorCoetzee ZA
dc.contributor.authorVanzo A
dc.contributor.authorDeloire AJ
dc.date.accessioned2013-07-03T08:19:47Z
dc.date.available2013-07-03T08:19:47Z
dc.date.issued2012
dc.identifier.citationJournal of Agricultural and Food Chemistry
dc.identifier.urihttp://hdl.handle.net/10019.1/82676
dc.descriptionAgriwetenskappe
dc.descriptionWingerd- En Wynkunde
dc.descriptionPlease help us populate SUNScholar with the post print version of this article. It can be e-mailed to: scholar@sun.ac.za
dc.publisherAMER CHEMICAL SOC, 1155 16TH ST, NW, WASHINGTON, USA, DC, 20036
dc.titleClassification of grape berries according to diameter and total soluble solids to study the effect of light and temperature on methoxypyrazines, glutathione and hydroxycinnamates evolution during berry ripening of Sauvignon Blanc (<I>Vitis vinifera</I> L.)
dc.typeJournal Articles (subsidised)


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