Texture characteristics of grape berries during the botrytisation process

• J. Hegyi-Kaló ^[1] ; S. Lengyel ^[2] ; N. Szalóki ^[1] ; A. Geiger ^[1] ; Zs. Zsófi ^[1] ; X. Pálfi ^[1] ; K.Z. Váczy ^[1]
  1. [1] Eszterházy Károly University, Food and Wine Research Institute, Hungary
  2. [2] Institute of Biotechnology and Drug Research, Erwin-Schrödinger-Straße, Germany
• Localización: Abstracts Book: International Congress on Grapevine and Wine Sciences, 2018, pág. 66
• Idioma: inglés
• Enlaces
  • Texto Completo Libro (pdf)