Effect of Cladosporium rot on the composition and aromatic compounds of red wine

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dc.contributor.authorBriceƱo, E. X.
dc.contributor.authorLatorre G., Bernardo
dc.contributor.authorBordeu Schwarze, Edmundo
dc.date.accessioned2020-05-23T21:52:54Z
dc.date.available2020-05-23T21:52:54Z
dc.date.issued2009
dc.format.extent9 pƔginas
dc.fuente.origenDialnet
dc.identifier.doi10.5424/sjar/2009071-404
dc.identifier.issn1695-971X
dc.identifier.urihttps://doi.org/10.5424/sjar/2009071-404
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/29122
dc.issue.numeroNo. 1
dc.language.isoen
dc.pagina.final128
dc.pagina.inicio119
dc.revistaSpanish journal of agricultural researches_ES
dc.rightsacceso restringido
dc.subjectAromases_ES
dc.subjectCladosporium spp.es_ES
dc.subjectColores_ES
dc.subjectDelayed harvestes_ES
dc.subjectFungal diseasees_ES
dc.subject.ddc570
dc.subject.deweyBiologĆ­aes_ES
dc.titleEffect of Cladosporium rot on the composition and aromatic compounds of red winees_ES
dc.typeartĆ­culo
dc.volumenVol. 7
sipa.codpersvinculados143942
sipa.codpersvinculados98977
sipa.codpersvinculados99414
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