What is the contribution of stored organic acids as substrate for respiration and ethanolic fermentation in grape berry during ripening?

Sergio Tombesi, Tommaso Frioni, Alberto Palliotti, Franco Famiani, Daniela Farinelli, Alessandro Baldicchi, Massimo Pilli, Stefano Moscatello, Alberto Battistelli, Robert P. Walker

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution

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Agriculture & Biology