المؤلفون: Silvia Carlin, Simone D. Castellarin, Fulvio Mattivi, Enrico Peterlunger, Cesare Lotti, Jose Carlos Herrera, Stefania Savoi, Barbara Bucchetti

المصدر: OENO One, Vol 54, Iss 3 (2020)

مصطلحات موضوعية: 0106 biological sciences, abiotic stress, grapes, wines, abiotic stress, anthocyanins, aroma, monoterpenes, volatile organic compounds, Flavour, Horticulture, 01 natural sciences, lcsh:Agriculture, Anthocyanins, Anthesis, volatile organic compounds, lcsh:Botany, Volatile organic compounds, Cultivar, Settore CHIM/10 - CHIMICA DEGLI ALIMENTI, Aroma, Wine, biology, Abiotic stress, Monoterpenes, Chemistry, fungi, 010401 analytical chemistry, Water stress, lcsh:S, monoterpenes, food and beverages, biology.organism_classification, anthocyanins, lcsh:QK1-989, 0104 chemical sciences, aroma, Polyphenol, Composition (visual arts), 010606 plant biology & botany, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f102cf5829df86fa0f9455a643bd0e1c
https://doi.org/10.20870/oeno-one.2020.54.3.3093