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The Terroir Concept Interpreted through Grape Berry Metabolomics and Transcriptomics
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New phenolic grape skin products from Vitis vinifera cv. Pinot Noir

Petros Kneknopoulos1, George K Skouroumounis, Yoji Hayasaka

  • 1School of Agriculture, Food and Wine, Waite Campus, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia.

Journal of Agricultural and Food Chemistry
|January 11, 2011
PubMed

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