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Please use this identifier to cite or link to this item: http://hdl.handle.net/2067/37087
DC FieldValueLanguage
dc.contributor.authorBellincontro, A.en
dc.contributor.authorMatarese, F.en
dc.contributor.authorD'onofrio, C.en
dc.contributor.authorAccordini, D.en
dc.contributor.authorTosi, E.en
dc.contributor.authorMencarelli, Fabioen
dc.date.accessioned2020-10-20T22:59:01Z-
dc.date.available2020-10-20T22:59:01Z-
dc.date.issued2016en
dc.identifier.urihttp://hdl.handle.net/2067/37087-
dc.titleManagement of postharvest grape withering to optimise the aroma of the final wine: A case study on Amarone. FOOD CHEMISTRY,en
dc.typearticleen
dc.identifier.scopus2-s2-84977074167en
dc.identifier.isi380289900047en
dc.type.miur262en
item.grantfulltextnone-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.cerifentitytypePublications-
item.fulltextNo Fulltext-
item.openairetypearticle-
Appears in Collections:A1. Articolo in rivista
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