Cite
HARVARD Citation
Rustioni, L. et al. (2018). Utilization of a freeze-thaw treatment to enhance phenolic ripening and tannin oxidation of grape seeds in red (Vitis vinifera L.) cultivars. Food chemistry. pp. 139-146. [Online].
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Rustioni, L. et al. (2018). Utilization of a freeze-thaw treatment to enhance phenolic ripening and tannin oxidation of grape seeds in red (Vitis vinifera L.) cultivars. Food chemistry. pp. 139-146. [Online].