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机译:不同产地的内比奥罗葡萄浆果的理化差异评估和浮选排序
DIVAPRA, Food Technology Sector, University of Turin, Via Leonardo da Vinci 44, 10095 Grugliasco, Torino, Italy;
DIVAPRA, Food Technology Sector, University of Turin, Via Leonardo da Vinci 44, 10095 Grugliasco, Torino, Italy;
DIVAPRA, Food Technology Sector, University of Turin, Via Leonardo da Vinci 44, 10095 Grugliasco, Torino, Italy;
DIVAPRA, Food Technology Sector, University of Turin, Via Leonardo da Vinci 44, 10095 Grugliasco, Torino, Italy;
DIVAPRA, Food Technology Sector, University of Turin, Via Leonardo da Vinci 44, 10095 Grugliasco, Torino, Italy;
DIVAPRA, Food Technology Sector, University of Turin, Via Leonardo da Vinci 44, 10095 Grugliasco, Torino, Italy;
grape density; skin hardness; cellular maturity index; anthocyanins; proanthocyanidins; red grape;
机译:团簇异质性对浮选分选的意大利鲜食葡萄浆果(Vitis vinifera L.)的力学性能,色度指数和化学组成的影响
机译:内比奥洛葡萄中的浆果多酚和气候变化。
机译:混合病毒感染引起的内比罗(葡萄)葡萄浆果化学,物理和机械性能的变化。
机译:'Nebbiolo'葡萄中的浆果多酚和气候变异性
机译:机械收割和光学浆果分选对葡萄和葡萄酒成分的影响。
机译:基于多个内部质量参数的可见-近红外光谱对葡萄浆果进行分级和分选
机译:用混合病毒感染诱导的Nebbiolo(葡萄vinifera L.)葡萄浆果的化学,物理和力学性能