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Instantaneous Heat Shock Treatment in Grape During Pre-Harvest Stages Enhances Phenolic-linked Medicinal Properties in Red Wine
Recommended Citation
Manduri, Avani; Dipayan Sarkar; Marty Fischer; Chad Vargas; and Kalidas Shetty.
2016.
"Instantaneous Heat Shock Treatment in Grape During Pre-Harvest Stages Enhances Phenolic-linked Medicinal Properties in Red Wine."
Journal of Medicinally Active Plants
5,
(2):36-46.
DOI: https://doi.org/10.7275/R5JH3JCC
https://scholarworks.umass.edu/jmap/vol5/iss2/6