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Effect of short and continuous post-harvest ozone treatment on skin phenolic compounds of fresh and withered red winegrapes.

Paissoni M. A.;Rolle L.
2017-01-01
2017
XXII Workshop on the ‘Developments in the Italian PhD research on food science technology and biotechnology
Bolzano
20-22 September 2017
Proceedings of XXII Workshop on the ‘Developments in the Italian PhD research on food science technology and biotechnology’
Free University of Bolzano, Faculty of Science and Technology
153
154
978-88-98416-97-4
Paissoni, M. A.; Teissedre, P. -. L.; Rolle, Luca Giorgio Carlo
04A-Conference paper in volume
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2318/1651787
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