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The effect of hang time and berry development on the concentration of free C6 compounds assessed using a single berry approach

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posted on 2021-10-08, 13:22 authored by Pietro Previtali, Kerry WilkinsonKerry Wilkinson, Dimitra CaponeDimitra Capone, Nick K. Dokoozlian, Christopher FordChristopher Ford

Funding

ARC Training Centre for Innovative Wine Production

Australian Research Council

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