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The Terroir Concept Interpreted through Grape Berry Metabolomics and Transcriptomics
13:02

The Terroir Concept Interpreted through Grape Berry Metabolomics and Transcriptomics

Published on: October 5, 2016

Improving grape phenolic content and wine chromatic characteristics through the use of two different elicitors:

Yolanda Ruiz-García1, Inmaculada Romero-Cascales, Rocio Gil-Muñoz

  • 1Food Science and Technology Deparment, Faculty of Veterinary Science, University of Murcia, Murcia, Spain.

Journal of Agricultural and Food Chemistry
|January 11, 2012
PubMed

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