Please use this identifier to cite or link to this item:
https://hdl.handle.net/2440/111650
Citations | ||
Scopus | Web of Science® | Altmetric |
---|---|---|
?
|
?
|
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Schelezki, O. | - |
dc.contributor.author | Smith, P. | - |
dc.contributor.author | Hranilovic, A. | - |
dc.contributor.author | Bindon, K. | - |
dc.contributor.author | Jeffery, D. | - |
dc.date.issued | 2018 | - |
dc.identifier.citation | Food Chemistry, 2018; 244:50-59 | - |
dc.identifier.issn | 0308-8146 | - |
dc.identifier.issn | 1873-7072 | - |
dc.identifier.uri | http://hdl.handle.net/2440/111650 | - |
dc.description.abstract | Abstract not available | - |
dc.description.statementofresponsibility | Olaf J. Schelezki, Paul A. Smith, Ana Hranilovic, Keren A. Bindon, David W. Jeffery | - |
dc.language.iso | en | - |
dc.publisher | Elsevier | - |
dc.rights | © 2017 Elsevier Ltd. All rights reserved. | - |
dc.source.uri | http://dx.doi.org/10.1016/j.foodchem.2017.10.024 | - |
dc.subject | Berry shrivel; anthocyanin; tannin; colour; grape; wine; analysis | - |
dc.title | Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: impact on polysaccharide and tannin content and composition | - |
dc.type | Journal article | - |
dc.identifier.doi | 10.1016/j.foodchem.2017.10.024 | - |
dc.relation.grant | http://purl.org/au-research/grants/arc/IC130100005 | - |
pubs.publication-status | Published | - |
dc.identifier.orcid | Hranilovic, A. [0000-0003-4602-959X] | - |
dc.identifier.orcid | Jeffery, D. [0000-0002-7054-0374] | - |
Appears in Collections: | Agriculture, Food and Wine publications ARC Training Centre for Innovative Wine Production publications Aurora harvest 8 |
Files in This Item:
There are no files associated with this item.
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.