Cite
HARVARD Citation
Scalzini, G. et al. (2021). Effect of withering process on the evolution of phenolic acids in winegrapes: A systematic review. Trends in food science & technology. pp. 545-558. [Online].
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Scalzini, G. et al. (2021). Effect of withering process on the evolution of phenolic acids in winegrapes: A systematic review. Trends in food science & technology. pp. 545-558. [Online].