Please use this identifier to cite or link to this item: https://hdl.handle.net/2440/111650
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dc.contributor.authorSchelezki, O.-
dc.contributor.authorSmith, P.-
dc.contributor.authorHranilovic, A.-
dc.contributor.authorBindon, K.-
dc.contributor.authorJeffery, D.-
dc.date.issued2018-
dc.identifier.citationFood Chemistry, 2018; 244:50-59-
dc.identifier.issn0308-8146-
dc.identifier.issn1873-7072-
dc.identifier.urihttp://hdl.handle.net/2440/111650-
dc.description.abstractAbstract not available-
dc.description.statementofresponsibilityOlaf J. Schelezki, Paul A. Smith, Ana Hranilovic, Keren A. Bindon, David W. Jeffery-
dc.language.isoen-
dc.publisherElsevier-
dc.rights© 2017 Elsevier Ltd. All rights reserved.-
dc.subjectBerry shrivel; anthocyanin; tannin; colour; grape; wine; analysis-
dc.titleComparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: impact on polysaccharide and tannin content and composition-
dc.typeJournal article-
dc.identifier.doi10.1016/j.foodchem.2017.10.024-
dc.relation.granthttp://purl.org/au-research/grants/arc/IC130100005-
pubs.publication-statusPublished-
dc.identifier.orcidHranilovic, A. [0000-0003-4602-959X]-
dc.identifier.orcidJeffery, D. [0000-0002-7054-0374]-
Appears in Collections:Agriculture, Food and Wine publications
ARC Training Centre for Innovative Wine Production publications
Aurora harvest 8

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