Cite
HARVARD Citation
VanderWeide, J. et al. (2020). Increase in seed tannin extractability and oxidation using a freeze-thaw treatment in cool-climate grown red (Vitis vinifera L.) cultivars. Food chemistry. p. . [Online].
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VanderWeide, J. et al. (2020). Increase in seed tannin extractability and oxidation using a freeze-thaw treatment in cool-climate grown red (Vitis vinifera L.) cultivars. Food chemistry. p. . [Online].