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|Title:||Different postharvest dehydration rates affect quality characteristics and volatile compounds of Malvasia, Trebbiano and Sangiovese grapes for wine production||Authors:||Bellincontro, Andrea
De Santis, D.
Mencarelli , F.
|Journal:||JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE||Issue Date:||2004||URI:||http://hdl.handle.net/2607/32301|
|Appears in Collections:||A1. Articolo in rivista|
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