ALTERNATING TEMPERATURE IN POSTHARVEST COOLING TREATMENT OF ‘FIANO’ AND ‘FALANGHINA’ GRAPES AFFECTS CELL WALL ENZYME RATE, BERRY SOFTENING, AND POLYPHENOLS

Coletta, C.; Botondi, Rinaldo; Forniti, R.; Baccelloni, S.; Bellincontro, A.; Mencarelli, F.

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Please use this identifier to cite or link to this item: http://hdl.handle.net/2067/43880

Title:	ALTERNATING TEMPERATURE IN POSTHARVEST COOLING TREATMENT OF ‘FIANO’ AND ‘FALANGHINA’ GRAPES AFFECTS CELL WALL ENZYME RATE, BERRY SOFTENING, AND POLYPHENOLS
Authors:	Coletta, C. Botondi, Rinaldo Forniti, R. Baccelloni, S. Bellincontro, A. Mencarelli, F.
Journal:	JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Issue Date:	2019
URI:	http://hdl.handle.net/2067/43880
DOI:	10.1002/jsfa.9529
Appears in Collections:	A1. Articolo in rivista

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