Cite
HARVARD Citation
Giacosa, S. et al. (2015). Anthocyanin yield and skin softening during maceration, as affected by vineyard row orientation and grape ripeness of Vitis vinifera L. cv. Shiraz. Food chemistry. pp. 8-15. [Online].
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Giacosa, S. et al. (2015). Anthocyanin yield and skin softening during maceration, as affected by vineyard row orientation and grape ripeness of Vitis vinifera L. cv. Shiraz. Food chemistry. pp. 8-15. [Online].