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The Terroir Concept Interpreted through Grape Berry Metabolomics and Transcriptomics
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Effect of red grapes co-winemaking in polyphenols and color of wines

Cándida Lorenzo1, Francisco Pardo, Amaya Zalacain

  • 1Cátedra de Química Agrícola, E.T.S.I. Agrónomos, Universidad Castilla-La Mancha, Campus Universitario, Albacete, Spain.

Journal of Agricultural and Food Chemistry
|September 15, 2005
PubMed

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